| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a new yeast obtained by selecting yeast containing lactic acid as an essential ingredient for acidity and producing a proper amount of acetic acid, and to provide Sake having refreshing acidity with preferably retained balance of tastes even cooling by using the yeast. <P>SOLUTION: The Saccharomyces cerevisiae FERM P-18686 strain has high lactate productivity and produces the proper amount of acetic acid which had been understood as unfavorable balance of organic acid. In production of Sake using the strain, the raw Sake and a low alcohol Sake diluted with water (6 to 13% of alcohol concentration) are palatable, have acidity with refresh feeling and free from watery feeling of conventional Sake with low alcohol content. <P>COPYRIGHT: (C)2003,JPO</p> |
