MUTANT YEAST FOR PREPARATION OF LIQUOR AND PREPARATION OF LIQUOR USING THE MUTANT YEAST

摘要

PROBLEM TO BE SOLVED: To stably obtain a mutant yeast capable of suppressing the intake of amino acid by yeast and increasing the amino acid content by using a strain belonging to the genus Saccharomyces and having variations of gap1 and apf1(shr3) as the variation of gene participating in the intake of amino acid. SOLUTION: The objective yeast is Saccharomyces cerevisiae MA2504 (FERM 17407) belonging to the genus Saccharomyces and containing variations of gap1 and apf1(shr3) as the variation of gene participating in the intake of amino acid. The yeast is preferably Saccharomyces cerevisiae MA2601 (FERM P-17408) belonging to the genus Saccharomyces and containing variations of gap1 and can1 as the variation of gene participating in the intake of amino acid. Wine or a malt alcoholic drink is produced by using these mutant yeasts for the production of liquor.