Decreasing methods of tannins in Aronia extract using Wickerhamomyces anomalus from Aronia fermentation composition

• Main Authors: SONG JIYOUNG, JEONG SOHEE, BYUN BOYOUNG, KIM JI MYOUNG, PARK HEEJEON
• Format: Patent
• Language: English; Korean
• Published: 31.05.2021
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to a Wickerhamomyces anomalus strain isolated from an aronia-fermented liquid, and to a method for reducing an astringent taste by reducing aronia tannins by using the isolated Wickerhamomyces anomalus strain. 본 발명은 아로니아 발효액으로부터 분리된 위커하모마이세스 아노말루스 균주와, 상기 분리된 위커하모마이세스 아노말루스 균주를 이용하여 아로니아의 탄닌을 저감시켜 떫은 맛의 저감화하는 방법에 관한 것이다.