YEAST FOR BREWING, ITS GROWING METHOD AND PREPARATION OF BREWED LIQUOR USING THE YEAST

YEAST FOR BREWING, ITS GROWING METHOD AND PREPARATION OF BREWED LIQUOR USING THE YEAST

PROBLEM TO BE SOLVED: To prepare a brewed liquor by using a brewing yeast capable of producing large amounts of an organic acid imparting refreshing sourness to the brewed liquor and an acetic acid ester useful as a flavor component. SOLUTION: Saccharomyces cerevisiae subjected to chemical, physical...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: WAKAI YOSHINORI, KIYOKAWA YOSHIFUMI, YANAGIUCHI TOSHIYASU, NAGANO TOMOKO, FUKUDA KIYOSHI
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
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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Zusammenfassung:PROBLEM TO BE SOLVED: To prepare a brewed liquor by using a brewing yeast capable of producing large amounts of an organic acid imparting refreshing sourness to the brewed liquor and an acetic acid ester useful as a flavor component. SOLUTION: Saccharomyces cerevisiae subjected to chemical, physical or mutagenic treatment is grown in a yeast-growing medium containing α-fluoro-β- alanine to obtain Saccharomyces cerevisiae to which α-fluoro-β-alanine resistance is imparted and having enhanced pantothenic acid biosynthetic pathway. The Saccharomyces cerevisiae having enhanced pantothenic acid biosynthetic pathway is used in the production of a brewed liquor to easily and stably obtain a brewed liquor having good flavor as well as taste and rich in organic acids giving refreshing sourness and acetic acid esters useful as flavor component.