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SACCHAROMYCES CEREVISIAE JY-209 AND PROCESS FOR PREPARING ALCOHOLIC LIQUORS USING SAME
SACCHAROMYCES CEREVISIAE JY-209 AND PROCESS FOR PREPARING ALCOHOLIC LIQUORS USING SAME
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机译:酿酒酵母JY-209和使用相同方法制备酒精性酒的方法
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摘要
PURPOSE: A microorganism, Saccharomyces cerevisiae JY-209, and a method for preparing alcoholic liquors using the same are provided, thereby preparing aromatic compound-rich wine. CONSTITUTION: A microorganism, Saccharomyces cerevisiae JY-209(KFCC-11286), having improved aromatic compound productivity is provided, wherein Saccharomyces cerevisiae JY-209(KFCC-11286) is produced by treating Saccharomyces cerevisiae #168(KFCC-10833) with ultraviolet rays or ethylmethane sulfonate, and culturing it in a medium containing 5,5,5-trifluoro-DL-leucine and fluazifop to select a 5,5,5-trifluoro-DL-leucine and fluazifop resistant microorganism, wherein the selection medium comprises glucose and yeast nitro base. A method for preparing alcoholic liquors comprises fermenting grains using Saccharomyces cerevisiae JY-209(KFCC-11286), wherein the alcoholic liquor is soju, yakju or refined rice wine(Chung-ju); and the aromatic compound is isoamylalcohol or isoamylacetate.
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