NEW HIGHLY ACIDIC SAKE YEAST AND METHOD FOR PRODUCING SAKE USING THE SAME

PROBLEM TO BE SOLVED: To provide a method for producing a Sake (rice wine) of concentrated mellowness type having high acidity and to obtain a new yeast strain for realizing the production method. SOLUTION: The new yeast strain FERM P-20988 has high productivity of succinic acid, lactic acid and mal...

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Hauptverfasser:	OBA TAKAHIRO, SUZUKI MASAE, SUENAGA HIKARI, ICHIMATSU TOKIO
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 producing a Sake (rice wine) of concentrated mellowness type having high acidity and to obtain a new yeast strain for realizing the production method. SOLUTION: The new yeast strain FERM P-20988 has high productivity of succinic acid, lactic acid and malic acid and low productivity of acetic acid and belongs to Saccharomyces cerevisiae. The method for producing the Sake comprises using the yeast strain. The Sake of concentrated mellowness type having high acidity is produced by using the yeast strain. COPYRIGHT: (C)2008,JPO&INPIT