| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To select and breed a yeast which maintains excellent characteristics comprising fermentation ability and high aroma-producing ability originated from a parent strain, suitably produces organic acids in higher amounts than that of the parent strain, and has a low yeast death rate in the presence of ethanol in a high concentration in the latter half of an unrefined sake fermentation process, and to provide a method for producing sake, by which the sake having an improved quality can be produced with the yeast. <P>SOLUTION: Saccharomyces cerevisiae KMAL-35 strain (NITEAP-4) is originated from Saccharomyces cerevisiae 3K8-157A strain, can grow in the presence of 20% ethanol, maintains an alcohol-fermenting ability and an aroma ingredient-producing ability originated from the parent strain, and has a higher organic acid-producing ability than that of the parent strain. And the method for producing the sake is characterized by using the yeast. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
