PRODUCTION OF ALCOHOLIC BEVERAGE USING SACCHAROMYCES CEREVISIAE AND PICHIA ANOMALA

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing an alcoholic beverage containing flavor components in higher ratio, compared with alcoholic beverages which have been produced by only Saccharomyces cerevisiae. PSOLUTION: A yeast belonging to Pichia anomala is subjected to mutation treatment by ethidium bromide and small colony of the treated yeast is subjected to selective separation on an YPDG culture medium to provide a variant in which film-forming ability is lowered. An alcohol is produced by using the variant and Saccharomyces cerevisiae to provide the alcohol beverage in which flavor components are abundant. PCOPYRIGHT: (C)2006,JPO&NCIPI