| 摘要 |
<p>PURPOSE:To provide a method for stably mass-producing a Japanese rice wine enriched in fermented flavor from low-polished rice at low cost in a short period by using a new yeast. CONSTITUTION:A new yeast belonging to Saccharomyces cerevisiae, resistive to amphotericin B and capable of producing a large amount of isoamyl acetate component and a method for producing Japanese rice wine using this yeast are provided. A method for selecting a new yeast, capable of selecting the amphotericin B-resistant Saccharomyces cerevisiae from a group of yeast cells is also provided.</p> |
