PRODUCTION OF LIQUORS AND FOOD

摘要

PROBLEM TO BE SOLVED: To obtain a liquor or food plentifully containing a fragrant ingredient without deteriorating the excellent brewing characteristics of a practical yeast by using the yeast having a specific reduced or eliminated enzymatic activity. SOLUTION: This method for producing a liquor or food comprises using a new yeast having a reduced or eliminating acyl CoA synthetase activity and preferably highly producing ethyl caproate, preferably a new yeast in which one or more genes selected from all genes encoding acyl CoA synthetase are broken and which preferably belongs to the genus Saccharomyces.