Alcohol Fermentation Strain for Persimmon Vinegar Production

摘要

The present invention relates to a method of isolating and isolating a strain having an excellent alcohol fermentation ability from pulp and persimmon of decomposed persimmon to determine the effects of pH, culture temperature, shaking speed, initial sugar concentration and strains commercially available in YPD and persimmon extract medium Saccharomyces kluberi DJ 97 is provided as a persimmon fermentation strain by comparing alcohol production.