METHOD FOR SEPARATING NATURAL VARIANT OF YEAST AND VARIANT YEAST

METHOD FOR SEPARATING NATURAL VARIANT OF YEAST AND VARIANT YEAST

PROBLEM TO BE SOLVED: To provide a technique for easily and efficiently isolating a natural variant yeast mixed in stock strains and producing decreased amount of fusel alcohol and aromatic alcohol and to provide a technique to separate a good yeast having improved fermentation characteristics and b...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: IWANO KIMIO, ITO TOSHIHIKO, YOKOYAMA NAOYUKI
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To provide a technique for easily and efficiently isolating a natural variant yeast mixed in stock strains and producing decreased amount of fusel alcohol and aromatic alcohol and to provide a technique to separate a good yeast having improved fermentation characteristics and brewed beverage quality from the natural variant yeast. SOLUTION: Yeast is cultured on a flat plate of a minimum medium added with a single amino acid as a nitrogen source, and a colony smaller than a colony formed by culturing the yeast on a complete medium containing all amino acids is selected from the formed colonies. The selection may be performed by using formed quantity of succinic acid or formed quantity of taste amino acids as the selection basis. COPYRIGHT: (C)2011,JPO&INPIT