| 摘要 |
PROBLEM TO BE SOLVED: To provide a high acid type yeast capable of reducing the influence to alcohol fermentation and alcohol resistance of a parent strain as well as more highly producing an organic acid; and a method for breeding the same; and further provide a method for producing a low alcoholic beverage and a low alcoholic Sake without weakening taste and flavor specific to the Sake by using the high acid type yeast.SOLUTION: A low alcoholic beverage and a low alcoholic sake are produced by selectively isolating a yeast capable of producing an organic acid more than a parent strain from strains grown in a selective medium containing L-azetidine-2-carboxylic acid using a cycloheximide resistant Sake yeast as the parent strain without a mutation treatment. |
