MUTANT YEAST STRAIN FOR PRODUCTION OF LIQUOR AND METHOD FOR PRODUCING LIQUOR USING THE SAME

Japanese Patent JP3831400

B2

PROBLEM TO BE SOLVED: To provide a method for improving content of amino acid in production of liquors (especially wine) and a method for improving content of gamma-aminobutyric acid.
SOLUTION: Disclosed is a mutant yeast strain for production of liquors decreasing the functions of gap1, apf1(shr3), can1, put4 and uga4, wherein the mutant yeast strain is obtained by crossbreeding a mutant yeast strain decreasing the functions of gap1, apf1(shr3) and can1 with a mutant yeast strain decreasing the functions of gap1, put4 and uga4 to have resistance against L-azetidine-2-carboxylate and L-canavanine, and wherein the mutant yeast strain can not grow in a minimal medium in which proline, arginine, glutamic acid, citruline or gamma-aminobutyric acid is added as a single nitrogen resource.

WO/2002/005651	PEROXIDE TREATED YEAST EXTRACT AND METHOD OF PRODUCTION
WO/2003/080826	SACCHAROMYCES CEREVISIAE YEAST STRAIN WITH IMPROVED PHYTASE ACTIVITY
JP4580055	Amino acid high accumulation practical baker's yeast

Kishimoto Sowa
Soedama Masakazu

JP2005256788A

October 11, 2006

September 05, 2005

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Sapporo Breweries Ltd.
Sapporo Wine Co., Ltd.

C12N1/18; C12C11/02; C12G1/02

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Yoshiki Hasegawa
Shiro Terasaki
Kimoto

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