| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the problems wherein conventional beers tend to have uniform qualities because the ethanol fermentation is carried out by yeast fungus strains exclusively used for the beer to provide a limit in developing its individuality in the taste and perfume, and although a method of using wild yeasts inhabiting in the natural world is considered, these yeasts are not suitable for the beer fermentation because these yeasts do not ferment maltose of a main component of wort, or even if they ferment the maltose, in many case, the fermentation is slight. <P>SOLUTION: The beer having characteristic and good flavor responding to various needs of consumers can be produced by utilizing yeast of Saccharomyces cerevisiae NITE P-487 separated from cherry of Prunus jamasakura naturally growing in Tokachi area in Hokkaido. <P>COPYRIGHT: (C)2012,JPO&INPIT |
