SACCHAROMYCES CEREVISIAE SEPERATED MAKGEOLIIES AND PREPATATION METHOD USING THE SAME

The present invention relates to a yeast strain separated from makgeolli having alcohol fermenting ability and a preparation method of makgeolli using the same. By the yeast strain which is Saccharomyces cerevisiae strain F, makgeolli having superior flavors and storability capable of long-term stor...

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Main Authors LEE, DONG GEUN, JANG, JONG SU, LEE, SEUNG WOO, JANG, SEOK OUI, KIM, BO KYUNG, JEON, MYONG JE, KIM, MI HYANG, JANG, HYE JI, PARK, HEE YOUNG, HWANG, HYUN JUNG, KANG, MIN SOOK, CHANG, SUG ZUEN, LEE, SANG HYEON, KIM, KWANG TAE
Format Patent
LanguageEnglish
Korean
Published 10.02.2014
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PROCESSES USING MICROORGANISMS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:The present invention relates to a yeast strain separated from makgeolli having alcohol fermenting ability and a preparation method of makgeolli using the same. By the yeast strain which is Saccharomyces cerevisiae strain F, makgeolli having superior flavors and storability capable of long-term storage without reducing quality can be produced, thereby solving a problem of makgeolli which has short expiration dates due to a difficulty in maintaining a quality of alcohol when being distributed and producing superior makgeolli maintaining a constant taste.
Bibliography:Application Number: KR20120084077