FUSED YEAST STRAIN

摘要

PURPOSE:To obtain a new fused strain capable of providing a soft type SHOCHU (low-class distilled spirit), having good aroma and manifesting the acid resistance, high-temperature fermenting properties, excellent aroma and high yield of alcohol by subjecting mutual strains belonging to Saccharomyces.cerevisiae to protoplast fusion. CONSTITUTION:The objective fused yeast is obtained by mutually subjecting strains belonging to Saccharomyces.cerevisiae to protoplast fusion, e.g. Saccharomyces.cerevisiae KS2 (FERM P-12233). This fused yeast is obtained by preparing a yeast fungal cell suspension from, e.g. respective lysine-requiring mutant strains of Saccharomyces.cerevisiae KUMAMOTO yeast for SAKE (Japanese rice wine) and Saccharomyces.cerevisiae S-4, then treating each with a protoplast preparing solution containing a yeast cell wall digesting enzyme, subsequently mixing equal amounts of both the protoplasts, then adding a fusion agent, carrying out the cell fusion, further culturing the protoplast mixture solution and separating the formed colony.