YEAST VARIANT FOR PRODUCING ALCOHOLIC BEVERAGES, AND METHOD FOR PRODUCING ALCOHOLIC BEVERAGES BY USING THE YEAST VARIANT

摘要

PROBLEM TO BE SOLVED: To provide a method for improving the amount of a contained amino acid in the production of alcoholic beverages (especially wine), and to provide a method for improving the content of -aminobutyric acid.;SOLUTION: The yeast variant for producing the alcoholic beverages is obtained by crossing a yeast strain having variation for reducing the functions of gap1 and apf1 (shr3), with a yeast strain having the variation for reducing the functions of the gap1 and can1, and exhibits resistance to L-azetidine-2-carboxylate and L-canavanine. The yeast variant belongs to the genus Saccharomyces and has the variation of not being able to grow in a minimal medium obtained by adding proline, arginine, glutamic acid or citrulline as the single nitrogen source, and reducing the functions of the gap1, apf1 (shr3) and can1.;COPYRIGHT: (C)2006,JPO&NCIPI