JP2003116523A - Yeast isolated from cherry blossom, method for obtaining the same, and method for producing sake or other food and beverage using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce Sake or other food and beverages with rich mellow flavor through isolating yeast presenting good characters for brewing Sake or the like from cherry blossoms. SOLUTION: The Sake or other food and beverages with rich fruity flavor better in balance than conventional products is produced by using a yeast strain belonging to the genus Saccharomyces cerevisiae isolated from cherry blossoms after isolating and selecting the strain. The Sake thus produced has a harmony between sweetness and acidity with delicate flavor, being high in commodity value as a unique Sake.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a yeast for sake brewing which is separated from cherry blossoms and has a sweet and fruity fragrance, a method for obtaining the yeast, and a method for producing sake and other foods and drinks.

[0002]

BACKGROUND OF THE INVENTION Since various alcoholic beverages have different required properties, brewing yeasts used for their production are suitable for alcoholic beverages to be produced, such as sake yeast for sake and beer for beer. Yeast and the like are selected and used. In recent years, the consumption of sake has been declining for a long period of time, and it has decreased to about 60% of the most consumed sake in the 1970s, but this is due to the fact that the preparation mix of sake is still old,
Not being able to fully respond to changes in consumers' tastes, most of sake is produced using existing brewing association yeast, and its individuality is lost. It is considered that the alcohol content is higher than that of other alcoholic beverages. Further, foods and drinks obtained by using yeast, especially fermented foods and drinks, for example, alcohol-containing beverages such as wine, beer and sake, fermented seasonings such as miso, soy sauce, vinegar, bread and the like are used. Aroma components produced by yeast, for example, esters and alcohols determine the characteristics of the scent they have,
It is considered that this has a great influence on the quality of the fermentation product. Therefore, the aroma characteristics of the obtained product greatly differ depending on the property of producing those aroma components, which greatly affects the quality of the obtained product, and any yeast for the industry using yeast should be obtained and used. Whether to do it is an important issue.

[0003]

Therefore, there is a demand for the development of a new yeast for sake which meets modern tastes. Moreover, such yeasts are considered to be useful for producing foods and drinks having an excellent scent and taste. For example, the scents of sake include "basic scent", "upper scent", and "inclusive scent" that are typical of sake. "Uedachika" is a fragrance like a fruit and a flower, which is fluffy when you bring your nose close to the cup, and the ginjo scent is typical. The “inclusion scent” is a calm scent that spreads in the mouth when placed in the mouth, and is composed of a weakly volatile component. It has been reported that nearly 300 types of scent components of sake have been reported, and the main scent components are classified into higher alcohols, esters, etc. as described above. Sake that is evaluated as superior to is being born. Recently, along with changes in eating habits, food and drink with a fruity fragrance,
Especially, alcohol-containing beverages such as wine, beer and sake, fermented seasonings such as miso, soy sauce, vinegar and pickles, bread and confectionery are preferred. In particular, in sake and the like, alcohol-containing beverages having a noble and pleasant aroma such as refreshing fruits tend to be favored, and further food materials and the like tend to be favored, so that development of yeast suitable for such taste is required.

[0004]

Means for Solving the Problems As a result of earnest research, the present inventors have succeeded in separating a yeast, which can be used as sake yeast, from cherry blossoms representing Japan and have novel characteristics. Succeeding in producing sake using yeast, the present invention has been accomplished. That is, the present invention [1] grows yeast collected from the petals of cherry blossoms by using a yeast culture medium under lactic acid conditions and gradually increasing the alcohol concentration on this medium. Iku isolate is cultivated, the isolate is cultivated using rice saccharified solution as the medium,
A method for obtaining yeast isolated from cherry blossoms, which comprises selecting a strain that is vigorous and produces a high concentration of alcohol; [2] Isolated from petals of cherry blossoms by the method described in [1] above. Yeast isolated from cherry blossoms characterized by being able to brew sake with a sweet and fruity scent that produces less organic acids selected from yeast; [3] characterized by being yeast for sake brewing [4] The yeast described in [2] above. [4] A yeast Saccharomyces cerevisiae, which is isolated from the petals of cherry blossoms and is suitable for the production of sake, which produces a high-concentration alcohol in a fermentation process using a rice saccharified solution. (Saccharomyces cerevisiae) [Institute of Industrial Science and Technology, National Institute of Advanced Industrial Science and Technology, Patent Organism Depositary (IPOD) Deposit No. FERM P-18560] above [2] or [3] Yeast;

[5] A method for producing sake which comprises brewing with the yeast according to any one of [2] to [4] above; [6] Any of [2] to [4] above Foods and drinks having a fruity aroma obtained by fermentation using the yeast described in Kaichi; [7] Foods and drinks are, for example, beer, wine, cider, sake, old sake, and alcohol-fermented products are further distilled. Alcoholic beverages such as whiskey, brandy, shochu, fermented seasonings such as miso, soy sauce, vinegar and pickles, and fermented food and drink with fruity aroma such as confectionery products such as bread, sake buns and Chinese buns. Above [6]
Foods and drinks having the aroma described above; [8] Foods and drinks having the aroma described in [7] above, wherein the alcohol-containing beverage having a fruity aroma is sake, fruit sake or hybrid fermented sake;

[9] A food or drink having the aroma according to the above [8], which is obtained by fermenting yeast with rice or wheat as a raw material; [10] The above [8] or the alcohol-containing beverage is sake having a fruity aroma.

[9] A food or drink having an aroma; [11] A method for producing a food or drink having a fruity aroma, which comprises fermenting with the yeast according to any one of [2] to [4] above. And [12] A method for producing a food or drink having an aroma according to the above [11], wherein the food or drink is an alcohol-containing beverage having a fruity aroma.

Other objects, features, excellences, and aspects possessed by the present invention will be apparent to those skilled in the art from the following description. However, it is understood that the description of the present specification, including the description below and the description of specific examples and the like, shows the preferred embodiments of the present invention and is provided only for the purpose of explanation. I want to. Various changes and / or alterations (or modifications) within the spirit and scope of the invention disclosed herein can be made by those of ordinary skill in the art based on knowledge from the following description and other portions of the specification. Would be readily apparent. All references cited herein are incorporated by reference for the purpose of explanation and are to be construed as part of this specification, the contents of which are hereby incorporated.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION It is known that yeasts are attached to natural flowers. Therefore, we targeted yeast "Sakura", which represents Japan, and isolated yeast suitable for sake brewing from cherry blossoms. First, 5 to 6 flowers are collected from each cherry tree. The yeast adhering to the cherry blossoms is then repeatedly cultured on the culture plate. Lactic acid is added to the medium to make it acidic, and a medium that gives a higher alcohol concentration is selected. It was possible to separate those which gave progressively higher alcohol concentrations. For example, in a yeast isolated from the petals of a cherry tree (Some Yoshino cherry tree) in Achisu-cho, Ube City, Yamaguchi Prefecture, and named "Yamaguchi / Sakura Yeast", in the first year of culture after being collected from the flowers,
Alcohol concentration was as low as 1-2%, but in the second year,
Alcohol concentration gradually increases from 5% to 10
It began to grow at a concentration of%. In separating the yeast from the cherry blossoms, use a medium under lactic acid acidity,
It was necessary to increase the alcohol concentration in stages.

[0008] Thus, the yeast collected from the petals of cherry blossoms is separated using a yeast culture medium under lactic acid acid conditions, and a strain that grows by gradually increasing the alcohol concentration on this medium is isolated. Then, by culturing this isolate using rice saccharified solution as a medium, and selecting a strain that grows vigorously and produces a high concentration of alcohol, yeast suitable for sake brewing and isolated from cherry blossoms can be obtained. To be By using the obtained isolate as a yeast for sake brewing to produce sake, it is possible to obtain sake having a small amount of organic acids and a sweet and fruity aroma. Among the yeasts obtained here, the yeast that is evaluated as having the most excellent properties and named "Yamaguchi / Sakura yeast" is (1) harmless to existing sake yeasts (has no killer factor); (2) The optimum temperature for fermentation is 15 to 20 ° C, which is higher than that of existing sake yeast; (3) The production rate of alcohol is almost the same as that of existing sake yeast; (4) Organic acid Is produced; (5) A sweet and fruity aroma is produced by fermentation by sensory evaluation; and a strain capable of producing sake having an excellent taste. The yeast strain produces a vigorous and high-concentration alcohol during fermentation using a saccharified liquid of rice.

The novel microorganism isolated from cherry blossoms provided by the present invention is a strain belonging to Saccharomyces cerevisiae described below.
That is, (i) TTC staining test according to the method of Furukawa and Akiyama (Toshiro Furukawa, Yuichi Akiyama: Agricultural Chemistry, 37, 398 (1963)), that is, the cells were diluted appropriately (about 200 per plate) ), TTC agar was thawed for 2 days at 30 ° C on a colony, and TTC agar was thawed to about 45 ° C and then gently layered. When the dyeability is observed, it shows a pink color, and (ii)
The method of Mizoguchi and Fujita (Haruhiko Mizoguchi, Eibu Fujita: Ogaku, 59, 18
5 (1981)) DC staining test, that is, the cells are diluted appropriately (so that about 200 per plate), and TTC
When the upper layer of soft agar was thawed to about 45 ° C and gently layered on the colonies that had been plate-cultured in the lower layer medium at 30 ° C for 2 days, and allowed to stand for 30 minutes at room temperature after observing the colony staining , Identified by showing white color, and further identified "Yamaguchi / Sakura yeast" by genetic analysis.
28 Determine the rRNA gene (rDNA) D1 / D2 region nucleotide sequence,
As a result of a homology search in the comparative DNA database (GenBank ™), the taxonomic group to which the sakura yeast belongs was Saccharomyces cerevisiae. From these analyzes, it is a new strain belonging to Saccharomyces cerevisiae.

The yeast named "Yamaguchi / Sakura Yeast" is a brewing yeast (Saccharomyces cerevisiae) having the following mycological properties, that is, (a) YM medium at 30 ° C. Morphology of the bacteria after culturing for 2 days at: (1) Size of vegetative cells: 4-8 μm (2) Shape of vegetative cells: Egg type (3) Morphology of growth: Budding (b) Using YM agar medium, Morphology of colonies after culturing at 30 ° C for 2 days: (1) Morphology: circle (2) ridge: convex circle (3) rim: smooth (4) size (diameter): 2-3 mm (5) color: White and opaque (6) Surface: Smooth and glossy (c) Carbon source utilization: glucose, galactose, sucrose, D-maltose, trehalose, raffinose,
Inulin, mannose, ethanol, lactic acid, fructose and arabinose are assimilated, cellobiose, lactose, melibiose, melezitose, starch, α-methylglucoside, D-xylose, D-ribose, L-rhamnose, glycerol, meso-erythritol, D -Sorbitol, D-mannitol, salicin, succinic acid, citric acid and inositol are not assimilated, (d) Vitamin requirement: Requirement for calcium pantothenate and biotin, but requirement for pyridoxine, inositol and thiamine (E) Salt tolerance: It can grow on 2% YPD agar medium containing 18% sodium chloride.

As the yeast culture medium of the present invention, an ordinary culture medium containing a carbon source, a nitrogen source, inorganic ions and, if necessary, an organic micronutrient can be used. The carbon source may be any assimilable carbon compound or one containing the same, for example, glucose, galactose, fructose, mannose, sucrose, starch hydrolyzate,
Carbohydrates such as fruit juice and cellulose decomposition products are preferably used. The nitrogen source may be any assimilable nitrogen compound or one containing it, and for example, ammonium sulfate, casamino acid, peptone, etc. are used. Also, phosphoric acid, iron,
Inorganic salts such as potassium, magnesium, zinc, manganese, copper and calcium can be appropriately used. Furthermore, if necessary, amino acids necessary for the growth of the bacterium, vitamins such as biotin, riboflavin, pyridoxine, nicotinic acid, pantothenic acid, folic acid, thiamine and the like can be added to the medium and used. For example, wort medium, wort agar medium, YM agar medium (yeast extract, malt extract, peptone, glucose, agar, distilled water, pH 5-6), PGY medium (yeast extract, peptone, glucose, distilled water, pH Five~
6), V-8 juice medium (V-8 juice, pressed baker's yeast,
KOH, agar, distilled water), Gorodkowa agar medium (glucose, peptone, NaCl, agar, distilled water) and the like.

[0012] A particularly preferable medium is a medium consisting of yeast extract, polypeptone, glucose and the like. It is also preferable to add lactic acid to the medium to preferentially retain the yeast. In this case, lactic acid is added to the medium
For example, 1 μg / ml to 250 mg / ml, preferably 200 μg / ml to
50 mg / ml can be added. Culture temperature is 10 ~
It is carried out at 40 [deg.] C., preferably 15-37 [deg.] C., pH 3.0-7.0, preferably 3.5-6.0. The yeast can be cultivated by appropriately selecting a preferable method such as aerobic or anaerobic culturing such as shaking culturing, aeration culturing, stirring culturing, and static culturing.

When an alcohol-containing beverage such as sake having a fruity aroma is produced using the yeast of the present invention,
The yeast is preferably pre-cultured in advance. For example, yeast retained in an agar slant medium or the like can be statically cultured in a suitable liquid nutrient medium and used as a yeast source. In sake brewing, for example, rice liquor, which is about 7% of moromi, and koji are used to produce a sake mother. Raw materials for fermentation include those containing sugar, those of cellulose or starch, such as sugar cane and molasses obtained therefrom, sweet potato, corn, cassava, sugar beet, etc., fruit or vegetable juices, such as malt. Juice, grape, apple, quince, grapefruit,
Oranges, citrus fruits such as oranges, karin, pear, pear, loquat, apricot, plum, oyster, cherry, plum,
Juice, peach, nectarine, fig, raspberry, gummy, pomegranate, kiwi fruit, mango, banana, pineapple, papaya, guava, palm and other fruit juices, cereals such as rice and wheat mash, etc.,
Those mainly containing wheat flour, such as bread dough, confectionery bread dough, and bun dough, are mentioned. Grain, for example
When utilizing cellulosic or starchy substances contained in potatoes such as rice and wheat, potatoes, sweet potatoes and the like, it is preferable to convert those cellulosic or starchy substances into fermentable sugars in advance. . Moromi for sake is particularly preferably used.

In the case of producing alcohol-containing beverages, it is preferable to use the raw materials stipulated by the liquor tax law and the liquor tax law enforcement ordinances and regulations according to the type of the intended beverage. For example, in sake, rice, wheat, millet, millet, corn, ginger, millet, and sugars obtained from these can be used. Although sugars can be fermented as they are by yeast, starches, cellulosics and the like are first converted into fermentable sugars by liquefying enzymes, saccharifying enzymes and the like and then fermented by the action of the yeast. Such an enzyme source can be selected from those known in the art and used, for example, malt, those contained in koji, lactic acid bacteria, filamentous fungi, for example, koji such as Aspergillus oryzae. What is produced by production bacteria, α-amylase, glucoamylase,
Enzymes such as diastase, cellulase, protease, lactase and the like can be mentioned. Brewing is carried out at a temperature of 5 to 20 ° C., preferably 10 to 20 ° C., for sake, for example, though it depends on the desired product.

For example, in sake, first, steamed rice, which is about 7% of moromi, and koji are used to produce a sake mother, which is a yeast culture. Next, the raw material to be used as a carbon source, water and inorganic salts are charged into a temperature-controllable tank, and liquor is added to start fermentation. Generally, in the production of sake, shochu, etc., a part of the carbon source is charged at the beginning of fermentation, and the remaining carbon source is added during fermentation. The production of moromi is controlled at about 10 ° C to about 18 ° C centering on about 15 ° C in sake, but it is also possible to adopt a method in which the moromi is treated at a lower temperature and the aroma is emphasized. Fermentation of moromi is generally completed in about 15 to 45 days. In the process of producing shochu, it is processed at a temperature slightly higher than that of sake, and the mashing period can be shortened.
The moromi can be stirred so that the fermentation proceeds smoothly, and its temperature can be adjusted by changing according to each stage.

In refined sake, the moromi obtained in this way is separated from sake lees by press filtration or the like to become raw liquor. Examples of the alcohol-containing beverage having a fruity aroma obtained by using the yeast of the present invention include beer, wine, cider, sake, old sake, Shaoxing sake, and whiskey obtained by further distilling a fermentation product, brandy, shochu, gin. , Tequila, vodka, and other alcoholic beverages. Particularly preferred is sake. Wine can be obtained by using fruit juice obtained from fruits, for example, grape juice or mandarin orange juice. Yeast is used for the production of bread, and the flavor of the resulting product is greatly affected by the aroma components produced by the yeast used. The bread dough is formed from wheat flour as a main raw material, and yeast is added to salt, fats and oils, and water. If necessary, sugar, skim milk powder, a bread improving agent (food), eggs, and other seasoning agents may be added.

As a typical bread-making method, there are a direct kneading method and a medium seed method. As an example of the mix of bread dough, for example,
In the 70% medium bread making method using 2 kg of whole flour,
70% by weight of wheat flour, 2.2% by weight of yeast, 0.1% by weight of food and 43% by weight of water were kneaded as a medium seed and kneaded at about 24 ° C.
% By weight, sugar 5% by weight, salt 2% by weight, fats and oils 5% by weight,
For example, 3% by weight of skim milk powder and 28% by weight of water may be used as the main kneading. In addition, it can be used for producing Japanese sweets such as Chinese steamed buns and sake buns, and Chinese food ingredients. In addition, the flavor of products such as seasonings and fermented drinks is greatly affected by the aroma components produced by the yeast used. Sauce of yakiniku is, for example,
It has a composition containing 20% by weight of light soy sauce, 10% by weight of sugar, 5% by weight of miso, 0.5% by weight of white sesame, 63.5% by weight of water, and 1% by weight of yeast. Also, pickles, vinegar, for example,
It can be applied to rice vinegar, cider vinegar, wine vinegar, and other millin production. When using the yeast of the present invention, the yeast can be immobilized and used. Immobilization of yeast can be carried out by a method generally used in the art, for example, calcium alginate gel method (“application technology of bioreactor, -production method and utilization of immobilized biocatalyst-”, 19 pages, published by CMC, 1986).

[0018]

EXAMPLES The present invention will be described in detail below with reference to examples, but these examples are provided merely for the purpose of explaining the present invention and for reference to specific modes thereof. .
These exemplifications are intended to illustrate certain specific embodiments of the invention, but are not meant to limit or limit the scope of the invention disclosed herein. It should be understood that the present invention is capable of various embodiments based on the ideas of the present specification. All examples, unless otherwise indicated in detail, are carried out or can be carried out using standard techniques, which are well known and routine to those skilled in the art. ..

Example 1: Cherry trees in Yamaguchi prefecture (50 trees in total)
Fermentation was carried out on petals of peach using glucose and koji as a medium. The one that produced a large amount of alcohol was selected. Cherry petals were used by picking 5 to 6 rings per tree. The petals are washed with sterile water to collect the bacteria attached to them. The collected bacteria were 5 ml of YPD medium (1% yeast extract, 2% polypeptone, 2% glucose).
The cells were cultured at 30 ° C for 24 hours. The cells were collected by centrifugation and washed twice with sterile water. Then, dilute appropriately and lactic acid
(5 mg / ml) containing YPM agar plate (1% yeast extract,
Polypeptone 2%, alcohol 1%, agar 2%). This was cultivated at 20 ° C. for 2 days to isolate a fast growing strain. This isolate was then transformed into rice saccharified liquid (sucrose content 8
%), And cultivated at 30 ° C for 2 days.
Added to 400 ml. This was cultured at 20 ° C. for 7 days, the bacterial cells were centrifuged, the alcohol concentration and extract content of the culture solution were measured, and a strain having excellent alcohol productivity was selected.

The yeast strain thus obtained was subjected to a fermentation test, and the fermentative power and the produced aroma components were sensory-evaluated. First, inoculate the YEPD medium with the yeast strain obtained from the cherry blossoms,
The cells were shake-cultured at ℃ for 24 hours. 3 ml of the thus obtained pre-cultured yeast solution was inoculated into a koji extract / α-koji medium (koji extract (Be 6.0) 20 ml and α-koji 8 g in a falcon tube),
It was cultured at 30 ° C for 10 days. Fifteen strains with strong fermentative power were selected because of their weight reduction. The fermentation product was subjected to a sensory test by an expert panel. Those which were evaluated as having a fruity and preferable aroma as a result of the sensory test were selected. Among the yeasts obtained here, the one evaluated to have the most excellent properties is referred to as "Yamaguchi / Sakura yeast". This strain grows vigorously in rice saccharified liquid and has a high concentration of alcohol (17%).
To produce. Table 1 shows the analytical values of the culture solutions of the "Yamaguchi / Sakura yeast" strain and the yeasts of various associations.

[0021]

[Table 1]

As is clear from these results, the yeast "Yamaguchi / Sakura yeast" isolated from the cherry blossoms produces extremely less acetic acid than other yeasts, which is linked to the low acidity. There is a bulge as sake,
It is a factor to feel sweet. It turns out that it is a unique yeast for sake.

Example 2: The "Yamaguchi / Sakura Yeast" strain and the commercially available sake yeast strain obtained by separation and selection in Example 1 were subjected to a small-volume test using 200 g of total rice to produce fermentative power and production. Sensory evaluation was conducted by expert panelists on aroma components and the like. Table 2 shows the charging composition used in this test.

[0024]

[Table 2]

For the mother of liquor, each yeast was inoculated into the koji extract of Baume 6 and cultured at 30 ° C. for 2 days to obtain 30 ml of a culture solution. Fill the pumped water for this amount. Brewing was carried out for 20 days at a constant temperature of 10 ° C. under this mixing composition. Table 3 shows the results of sensory evaluation by weight loss, alcohol, total acidity, amino acid content and expert panelists.

[0026]

[Table 3]

[0027] In the production of sake, it is recognized that it is preferable to take fermentation at a high temperature and increase the amount of water used, and it is possible to obtain a sweet scent and a sour taste in harmony. The evaluation was obtained.

Example 3: A "brewing brewing test" was carried out on the "Yamaguchi / Sakura yeast" strains obtained by separation and selection in Example 1. 100 kg of total rice was used. Table 4 shows the preparation composition used in this preparation test.

[0029]

[Table 4]

Sake mother ratio 7%, Koji ratio 20%, Pumping water ratio 135
%, Add lactic acid 300 ml per 100 liters of pump water.
The outline of the brewing process is shown in FIG. The rice used was fresh rice from Yamaguchi Prefecture and the whitening was 50%. The rice was washed using a brewing machine for ginjo. To wash rice, first weigh 5 kg of rice in a stainless steel colander, immerse it in a water-filled half-slice, and stir it lightly by hand. After 90 seconds, remove from water, put on a rice washer and run for 20 seconds. After stopping, sprinkle with 200 liters / min of water and put it on the rice-washing machine for 20 seconds to operate again. After stopping, pour another 200 liters / min of water for 60 seconds and then soak until the desired water absorption is reached. The steaming process is
Steaming was carried out for 40 minutes using Ginjo Koshiki G-100 type manufactured by Horiken. The koji making was performed by the box koji method in the koji room. About 30 to 40% of the swirl around was a wrinkle type. The liquor mother was used for the 12th day, with normal brewing in the liquor mother tank whose temperature could be controlled in each tank.

The preparation was carried out in a temperature-controlled moromi tank having a capacity of 300 liters, aiming at 15 ° C for the first time, 8 ° C for the Nakatsume, and 6 ° C for the distillate. The second half became dull and finally became a long-term mood for 40-43 days. The upper tank was a 320 liter hydraulic automatic squeezing machine, and a sake bag that had been thoroughly washed was used to squeeze one mash into several batches. The obtained sake sake was analyzed for aroma components and the like. GC-14A made by Shimadzu for gas chromatography, DB-WAX 0.32 mm × 30 M for column,
The column temperature was 85 ° C, the injection temperature was 250 ° C, the detector was FID, the detection temperature was 250 ° C, the carrier gas He was 30 ml / min., And the split ratio was 10: 1. To prepare the sample, sample 0.8 ml of the sample sake into a 10 ml glass vial, add 0.1 ml of the internal standard solution, seal the septum with a perforated aluminum cap, and heat at 50 ° C for 30 minutes. , 70 ℃ in advance
1 ml was injected with a 5 ml volume syringe kept warm.

[0032]

[Table 5]

The sensory test shown in Table 5 is a 5-point method (1: excellent,
3: Yes, 5: No), and the average value of 11 panelists was shown. As a result, sake brewed with the "Yamaguchi / Sakura Yeast" strain contains a large amount of isoamyl acetate and ethyl caproate, which are considered to be particularly important aroma components of sake, and has a sensually fruity aroma. Is a new type of sake that is strongly recognized. In addition, the content of succinic acid, which is the main component of the organic acid in sake, was suppressed, resulting in a sake with a sensory refreshing flavor.

The characteristics of sake produced using "Yamaguchi / Sakura yeast" are as follows: Product Sake A Sake B Sake C Sake D Alcohol (%) 6.5 13.5 9.5 13.5 Sake degree -74 4.5 -30- 16 Acidity 4.6 1.5 4.7 1.5

All of them were evaluated by a sensory test as fruity, excellent in aroma and finished in a refreshing type of sake. It is regarded as sweet sake that is sweet and has a drinking feel similar to wine. In addition, a relatively refreshing product, a product having an appropriate sourness and a product evaluated as having a deepness were obtained. Yeast "Yamaguchi / Sakura Yeast" strain has been used since October 11, 2001, 1-chome, 1-chome, Higashi 1-1-chome, Tsukuba, Ibaraki Prefecture (former address notation:
1-3-1, Higashi, Tsukuba-shi, Ibaraki) (Postal code 305-856)
6) National Institute of Advanced Industrial Science and Technology
ience and Technology, International Patent Organis
m Depositary: IPOD) (former name: Ministry of Economy, Trade and Industry, National Institute of Advanced Industrial Science and Technology, National Institute of Advanced Industrial Science and Technology (NIBH)) (deposit number FERM P-18560).

Example 4: The mycological properties (morphological and physiological properties) of the strain isolated in Example 1 and named "Yamaguchi-Sakura Yeast" were observed. 4- (1). Morphological Properties Using YM medium, the yeast cells were statically cultivated at a temperature of 30 ° C. for 2 days, and the obtained ones were observed with an optical microscope.
As is clear from the observation results, all the vegetative cells were oval-shaped with a size of 4 to 8 μm. And again, on YM agar medium, white colonies with a nuance of any strain were formed.

TTC stainability Furukawa, Akiyama's method (Toshiro Furukawa, Yuichi Akiyama: Agriculturalization, 37, 39
8 (1963)). That is, the cells are diluted appropriately (to about 200 per plate), and 30
After TTC agar was thawed onto a colony that had been plate-cultured at ℃ for 2 days, gently layer it up to about 45 ℃, and after hardening,
The mixture was left standing at a temperature of 2 to 3 hours for observation of the colony staining status. Association 7 and 901 stained red, but the yeast was pink. b. DC dyeing method Mizoguchi, Fujita's method (Haruhiko Mizoguchi, Eibu Fujita: Ogaku, 59, 18)
5 (1981)). That is, the cells were appropriately diluted (to about 200 in one plate), and the upper layer soft agar was thawed to about 45 ° C on the colonies plated in TTC lower layer medium at 30 ° C for 2 days. The layers were gently overlaid, allowed to harden, and allowed to stand at room temperature for 30 minutes to observe the staining state of colonies. The yeast was white.

From the above observation of mycological properties, it was found that the present bacterium, that is, "Yamaguchi / Sakura Yeast" is objectively distinguished from conventional yeasts. This was certified as a new bacterium. Furthermore, these properties are maintained even after subculture for 20 generations.
This is the unique property of "Yamaguchi / Sakura Yeast". 4- (2). Alcohol tolerance The alcohol tolerance of this strain was investigated. That is, 10 ml YPD
Each yeast-washed bacterial cell that had been statically cultivated in the medium at 30 ° C for 2 days had ethanol concentration of 8, 11, 14% and glucose concentration of 1%.
Each of the suspensions was suspended in 6 ml of 0.1 M acetate buffer (pH 4.3) and autolysed at 30 ° C. for 3 days to measure the survival rate. The results are shown in Table 6.

[0039]

[Table 6]

It will be appreciated that the present invention may be practiced other than as specifically described in the foregoing description and examples. Many modifications and variations of the present invention are possible in light of the above teachings, and are therefore within the scope of the claims appended hereto.

[0041]

INDUSTRIAL APPLICABILITY The present invention provides a method for separating and breeding yeast which produces a sake with a well-balanced aroma and a proper balance from the yeast selected and isolated from the cherry blossoms of the cherry tree. Using the yeast obtained by this method, it is possible to produce alcoholic beverages and foods and drinks, including sake, which has unique characteristics that have never existed and is rich in ginjo flavor. By using the novel cherry blossom yeast of the present invention, it is possible to give a product with a noble and favorable fragrance and a very elegant fragrance, particularly alcohol-containing beverages such as sake, and foods and drinks with a fruity fragrance. , Especially wine, beer, alcohol-containing beverages such as sake, fermented seasonings such as miso, soy sauce, vinegar, pickles, bread, confectionery, etc., in particular, to produce food and drink with a noble and preferable aroma, such as sake. You can

[Brief description of drawings]

[Figure 1] Schematic diagram of the brewing process

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kashiwagi Ryo             567-14 Hirai, Yamaguchi City, Yamaguchi Prefecture (72) Inventor Kunio Yamaoka             2-12-25 Kitakotoshiba, Ube City, Yamaguchi Prefecture (72) Inventor Mitsuko Kato             1905-1 Nishikinami, Ube City, Yamaguchi Prefecture F term (reference) 4B014 GG18 GK05                 4B032 DB01 DK54 DL05                 4B047 LB07 LE01 LG59 LP19                 4B065 AA80X AC05 AC11 AC20                       BA23 BB26 CA42

Claims (12)

[Claims] 1. A yeast collected from petals of cherry blossoms,
Using a yeast culture medium under lactic acid acid conditions, isolate a strain that grows by gradually increasing the alcohol concentration on this medium, and culture this isolate using a rice saccharified solution as the medium. And a method for obtaining yeast isolated from cherry blossoms, which comprises selecting a strain that grows vigorously and produces a high concentration of alcohol. 2. The method according to claim 1, characterized in that it is possible to brew sake having a sweet and fruity scent with less production of organic acids selected from yeast isolated from the petals of cherry blossoms. Yeast isolated from cherry blossoms. 3. The yeast according to claim 2, which is a yeast for sake brewing. 4. A yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae), which is isolated from the petals of cherry blossoms and is suitable for the production of sake that produces a high-concentration alcohol with vigorous growth in fermentation using a saccharified liquid of rice. Biological Depository Center (IPOD) accession number FERM P-18560], The yeast according to claim 2 or 3. 5. A method for producing sake, which comprises brewing using the yeast according to any one of claims 2 to 4. 6. A food or beverage product having a fruity aroma, which is obtained by fermenting the yeast according to any one of claims 2 to 4. 7. The food and drink is, for example, beer, wine, cider, sake, old sake, etc., and alcohol-containing beverages such as whiskey, brandy and shochu obtained by further distilling alcohol-fermented products, miso, soy sauce, vinegar, The fermented food and drink product having a fruity aroma such as fermented seasonings such as pickles, and confectionery products such as bread, sake buns and Chinese buns. 8. The alcohol-containing beverage having a fruity aroma is sake, fruit liquor or hybrid fermented liquor.
Foods and drinks with the stated aroma. 9. The fragrant food or drink according to claim 8, wherein the yeast is fermented from rice or wheat as a raw material. 10. The fragranced food or drink according to claim 8, wherein the alcohol-containing beverage is sake having a fruity fragrance. 11. A method for producing a food or drink product having a fruity aroma, which comprises fermenting the yeast according to any one of claims 2 to 4. 12. The method for producing an aromatic food or drink according to claim 11, wherein the food or drink is an alcohol-containing beverage having a fruity aroma.