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BREEDING METHOD OF SAKE YEAST HAVING LOWER SUCCINIC ACID PRODUCTIVITY, SAKE YEAST HAVING LOWER SUCCINIC ACID PRODUCTIVITY, AND METHOD FOR PRODUCTION OF SAKE
BREEDING METHOD OF SAKE YEAST HAVING LOWER SUCCINIC ACID PRODUCTIVITY, SAKE YEAST HAVING LOWER SUCCINIC ACID PRODUCTIVITY, AND METHOD FOR PRODUCTION OF SAKE
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机译：发酵酵母产酸度较低的清酒酵母发酵方法发酵酵母产酸度较低的清酒酵母发酵方法及发酵酒的制备方法
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摘要
PROBLEM TO BE SOLVED: To provide a breeding method of sake yeast having lower succinic acid productivity used for producing sake which is easy to drink and has a refreshing after taste.SOLUTION: A breeding method comprises using a sake yeast having cycloheximide sensitivity as a parent strain, and selecting a strain which has lower acidity and lower succinic acid productivity, and has the same malate productivity or more as compared with the parent strain from strains cultured in a selective medium containing L-azetidine-2-carboxylic acid, without mutation treatment. The sake yeast is at least one selected from Kyokai yeast No.9, Kyokai yeast No.901, and Kyokai yeast No.701.
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