Novel aromatic yeast strains

Novel yeasts having a high isoamyl acetate and/or ethyl caproate productivity and a process for producing alcoholic drinks or foods having rich ginjo-flavors with the use of the yeasts. Novel aromatic yeast strains having been bred by hybridizing haploids of yeasts which belong to the genus Saccharo...

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Bibliographische Detailangaben
Hauptverfasser:	NOBUTSUGU HIRAOKA, NAOTAKA KUROSE, TADANORI YANO, TADAO ASANO, TADAKI SHIGENO
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION THEREOF SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	Novel yeasts having a high isoamyl acetate and/or ethyl caproate productivity and a process for producing alcoholic drinks or foods having rich ginjo-flavors with the use of the yeasts. Novel aromatic yeast strains having been bred by hybridizing haploids of yeasts which belong to the genus Saccharomyces and have the same origin with each other and having a high ethyl caproate and/or isoamyl acetate productivity. The use of these yeasts makes it possible to produce sake, shochu, wine, beer, whisky, flavoring liquids, bread, etc.