MUTANT YEAST STRAIN FOR PRODUCTION OF LIQUOR AND METHOD FOR PRODUCING LIQUOR USING THE SAME

PROBLEM TO BE SOLVED: To provide a method for improving content of amino acid in production of liquors (especially wine) and a method for improving content of gamma-aminobutyric acid. SOLUTION: Disclosed is a mutant yeast strain for production of liquors decreasing the functions of gap1, apf1(shr3),...

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Hauptverfasser:	KISHIMOTO MUNEKAZU, SODEYAMA MASAICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for improving content of amino acid in production of liquors (especially wine) and a method for improving content of gamma-aminobutyric acid. SOLUTION: Disclosed is a mutant yeast strain for production of liquors decreasing the functions of gap1, apf1(shr3), can1, put4 and uga4, wherein the mutant yeast strain is obtained by crossbreeding a mutant yeast strain decreasing the functions of gap1, apf1(shr3) and can1 with a mutant yeast strain decreasing the functions of gap1, put4 and uga4 to have resistance against L-azetidine-2-carboxylate and L-canavanine, and wherein the mutant yeast strain can not grow in a minimal medium in which proline, arginine, glutamic acid, citruline or gamma-aminobutyric acid is added as a single nitrogen resource. COPYRIGHT: (C)2006,JPO&NCIPI