Title:
HIGH LACTIC ACID PRODUCING YEAST AND METHOD FOR PRODUCTION OF SAKE USING THE SAME
Document Type and Number:
Japanese Patent JP3688649
Kind Code:
B2
Abstract:
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.
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.
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Inventors:
Osamu Kurita
Toru Nakabayashi
Toru Nakabayashi
Application Number:
JP2002077547A
Publication Date:
August 31, 2005
Filing Date:
March 20, 2002
Export Citation:
Assignee:
Mie Prefecture
International Classes:
C12G3/02; C12N1/16; (IPC1-7): C12N1/16; C12G3/02
Domestic Patent References:
| JP7115962A | ||||
| JP1156361A | ||||
| JP1146757A | ||||
| JP7203951A | ||||
| JP3175975A | ||||
| JP10225289A |
Other References:
栗田修、中林徹、坪内一夫,低アルコール清酒の開発,三重県工業技術センター研究報告,1997年,No.21,1-4
Attorney, Agent or Firm:
Masaaki Ban
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