SAM-1 BREWING YEAST SACCHAROMYCES CEREVISIAE SAM-1 AND BREWED ALCOHOL MADE THEREWITH

• Main Authors: LEE EUN JUNG, KIM TAE WAN, LEE AE RAN, KIM JAE HO, KIM HYE RYUN, HA JEONGSU, KANG SUNHEE, LEE JANG EUN
• Format: Patent
• Language: English; Korean
• Published: 07.02.2023
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; 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

The present invention relates to a novel strain of Saccharomyces cerevisiae used in the production of a fermented alcoholic beverage and a fermented alcoholic beverage produced by using the same. A novel Saccharomyces cerevisiae SAM-1 strain identified in the present invention has very excellent activity in increasing contents of aroma components and S-adenosylmethionine (SAMe) of the fermented alcoholic beverage. Therefore, the novel Saccharomyces cerevisiae SAM-1 strain can be usefully used to produce high-quality fermented alcoholic beverage that alleviates alcoholic liver damage. 본 발명은 발효주의 제조에 이용되는 신규한 사카로마이세스 세레비지애(Saccharomyces cerevisiae) 균주 및 이를 이용하여 제조된 발효주에 관한 것이다. 본 발명에서 동정한 신규한 사카로마이세스 세레비지애 SAM-1 균주는 발효주의 향기 성분 및 S-아데노실메티오닌 (SAMe) 함량을 증가시키는 활성이 매우 우수하므로, 이를 이용하여 알코올성 간손상을 완화시키는 고품질의 발효주를 제조하는데 유용하게 사용할 수 있다.