SACCHAROMYCES CEREVISIAE STRAIN WITH IMPROVED ANTI-INFLAMMATION PROPERTIES, GLUCOSE TOLERANCE, AND ALCOHOL TOLERANCE, AND PREPARATION METHOD OF FERMENTED GRAIN PRODUCT USING SAME

摘要

In the present invention, disclosed are a Saccharomyces cerevisiae strain with improved anti-inflammation properties, glucose tolerance, and alcohol tolerance, and a preparation method of a fermented grain product using the same. According to the present invention, the Saccharomyces cerevisiae strain has stronger anti-inflammation properties, glucose tolerance, and alcohol tolerance, and thus can survive in poor surroundings including high salinity, high sugar content, and high alcohol content while maintaining excellent fermentation capability. Also, the strain can produce ferulic acid while performing alcohol fermentation. Thus, the strain can be used to stably prepare a fermented grain product, and is useful to prepare various food compositions comprising fermented grain products.;COPYRIGHT KIPO 2017