| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To obtain yeasts for brewing that are used for producing Awamori (millet brandy) and Shochu (Japanese distilled spirit), preferably enable a large amount alcohol production, a rich flavor of obtained distilled liquor and proliferation properties even under environments of high temperature, high citric acid concentration, or the like, and more preferably have properties of accumulating high-concentration 4-vinylguaiacol (4-VG) being a precursor of vanillin in unrefined liquor which fact has recently found. <P>SOLUTION: The new yeasts 7146 and 7150 for brewing (NPMD accession number NITE AP17 and NITE AP-18) have ferulic acid decarboxylation ability, excellent citric acid resistance, high proliferation ability at a high temperature (40°C) in a high-concentration citric acid environment and belong to Saccharomyces cerevisiae. A unique product having high concentrations of vanillin and 4-VG is obtained by using the strain in the production of Shochu (Japanese distilled spirit obtained from rice or sweet potato) and Awamori (rice brandy). <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
