JP5967607B2 - Yeast and method for producing fermented food and drink - Google Patents

Description

The present invention, yeast, relates to a method of manufacturing a your good beauty fermented foods and beverages, in particular, yeast that has been collected from the bees to a process for the preparation of your good beauty fermented foods and drinks.

Currently, consumer needs for food are diversified, and each consumer's willingness to purchase food is not only influenced by taste, fragrance, appearance, etc., but also the materials, manufacturing process, and food production. It depends greatly on the background and background.
This is not an exception for various fermented foods and drinks including wine, beer and bread, and various fermented foods and drinks have been developed to satisfy the diversified needs of consumers.

Here, as one method for diversifying fermented foods and drinks, there is a method of using new yeasts different from those conventionally used for yeasts that ferment fermented foods and drinks.
The following various techniques have been proposed for techniques for diversifying fermented foods and drinks by this method.

For example, Patent Document 1 proposes a yeast (accession number: FERM P-18560) collected from cherry blossom petals and a fermented food or drink produced using the yeast.
Patent Document 2 proposes a yeast (accession number: NITE P-684) collected from petals of Naranoya ezakura and a fermented food or drink produced using the yeast.
Patent Document 3 proposes yeast collected from plum flowers (Accession Number: NITE P-1056) and fermented foods and beverages produced using the yeast.

Japanese Patent No. 3846623 Japanese Patent No. 4601015 Japanese Patent No. 4899138

The technologies according to Patent Documents 1 to 3 are technologies using yeasts collected from cherry blossoms and plums, respectively. Since cherry blossoms and plums are popular as ornamental plants, fermented foods and beverages derived from these yeasts are It is thought that consumers' willingness to purchase can be enhanced.
Here, it is very different from plants such as cherry blossoms and plums, but if it can be collected from honey (honey collected by bees) that has been praised for various effects since ancient times, It is considered that the diversified needs of consumers can be further satisfied by producing fermented foods and drinks.

Therefore, an object of the present invention to provide novel yeast, a method of manufacturing your good beauty fermented foods and drinks.

  Honey is produced by collecting the bees that have visited, and processing and storing the collected honey in the beehive. Specifically, the nectar collected by the bees is broken down into glucose (glucose) and fructose (fructose) in the bee's body (mouth etc.), and the moisture is released in the beehive (fans with feathers, etc.) ) Produces honey with a high sugar content.

Here, since honey has a very high sugar content, most of the yeast present in the honey is killed by high osmotic pressure. In particular, Saccharomyces cerevisiae (hereinafter referred to as S. cerevisiae), which is an effective yeast used in the production of fermented foods and drinks, is very difficult to survive. Therefore, the inventors determined that it is extremely difficult to separate effective yeast used for the production of fermented food and drink from honey.
As a result of intensive research, the inventors have completed the present invention based on a new idea of collecting yeast from bees having nectar in a state where sugar content is not high rather than collecting yeast from honey having high sugar content. It came to.

That is, the yeast according to the present invention is SBC5910 (accession number: NITE P-1376) which is derived from Japanese bees and belongs to Saccharomyces cerevisiae. And the manufacturing method of the fermented food / beverage products which concerns on this invention is characterized by including the fermentation process fermented using the said yeast.
Thus, since the yeast according to the present invention is a novel yeast, the diversified needs of consumers can be satisfied by producing fermented foods and beverages derived from the yeast.
Moreover, since the manufacturing method of the fermented food / beverage products which concerns on this invention has a smoked incense (guaiacol) by being manufactured using the said yeast, it gives the fermented food / beverage products a unique fragrance different from the conventional thing. And product differentiation.

The yeast separation method according to the present invention is a yeast separation method for separating yeast from bees, and includes an accumulation culture step in which yeast is accumulated and cultured under anaerobic conditions using a medium containing ethanol and a carbon source. And
Thus, since the yeast isolation | separation method which concerns on this invention includes the said accumulation | cultivation process, it can isolate | separate a desired yeast from a bee appropriately.

Moreover, the yeast separation method according to the present invention includes an SDK agar medium, which is a complete synthetic medium containing lysine as the only nitrogen source, and an SM, which is a complete synthetic medium containing maltose as the only carbon source, after the enrichment culture step. And a selection step of selecting a yeast having no lysine assimilation and maltose assimilation using an agar medium.
Thus, since the yeast separation method according to the present invention includes the selection step, it is possible to more appropriately perform separation of a desired yeast that does not have lysine utilization and has maltose utilization.
In addition, since the yeast separation method according to the present invention uses an easily prepared medium such as an SDK agar medium or an SM agar medium, the desired yeast can be easily separated from the bees.

The yeast production method according to the present invention is characterized by including a acclimation step of acclimating the yeast separated by the yeast separation method to maltose.
Thus, since the yeast production method according to the present invention includes an acclimatization step for acclimatizing yeast to maltose, it is possible to produce yeast with enhanced maltose fermentability.

According to the present invention, it is possible to provide novel yeast, a method of manufacturing your good beauty fermented foods and drinks.

It is a flowchart of the yeast separation method which concerns on this invention. It is the microscope picture of various yeast, Comprising: (a) is the microscope picture of various yeast after culture | cultivating in a natural medium (YEPD agar medium), (b) is after culture | cultivating in a spore formation culture medium (KAc agar medium). It is a microscope picture of various yeast. It is a graph which shows the result of the fermentation test (wort) of various yeasts.

  Hereinafter, the form for implementing the yeast concerning this invention, the fermented food / beverage products manufactured using this yeast, the yeast isolation | separation method, and the yeast production method is demonstrated.

[yeast]
The yeast according to the present invention is a novel yeast collected from bees and has the taxonomic and physiological characteristics described below. It is a strain belonging to cerevisiae.

(Taxonomic features)
Among the nucleotide sequences of the DNA encoding the yeast rRNA according to the present invention, the nucleotide sequences of the LSU (large subunit, 26S) D2 region and the ITS1 (internal transcribed spacer 1) region are analyzed with a capillary sequencer (ABI3500), and BLAST search is performed. As a result of identification in S. 100% match with cerevisiae.
Therefore, the yeast according to the present invention is S. aureus. It is a yeast belonging to cerevisiae.

Yeast according to the present invention, the display of microorganisms (display of identification) as "SBC5910", the National Institute of Technology and Evaluation, Patent Microorganisms Depositary Center, "consignment number: NITE P -1376" (date of deposit: 2012 has been entrusted as the year June 14, 2008).

(Physiological features)
The yeast according to the present invention has the ability to form spores. Therefore, mating is possible using the yeast according to the present invention, and excellent strains more suitable for each fermented food and drink can be created.
The rightmost photograph in FIG. 2 (b) is a photomicrograph (object x100, phase difference) of the yeast according to the present invention cultured in a spore-forming medium at 25 ° C. for 5 days. It can be seen that the yeasts form spores.

The yeast according to the present invention has a feature of producing guaiacol upon fermentation. Therefore, for example, when a malt fermented beverage is produced using the yeast according to the present invention, a unique aroma different from the conventional one can be imparted to the malt fermented beverage, and the product can be differentiated. .
However, some fermented foods and drinks have almost no guaiacol even if they are produced using the yeast according to the present invention.

The yeast according to the present invention is characterized by assimilating glucose and maltose as a carbon source. Therefore, the yeast according to the present invention can grow using glucose as the sole carbon source and can grow using maltose as the sole carbon source.
On the other hand, the yeast according to the present invention is characterized by not assimilating lysine. Therefore, the yeast according to the present invention cannot grow using lysine as a sole nitrogen source.

Note that the physiological characteristics and other physiological characteristics of the yeast according to the present invention are compared with those of a lower brewer's yeast (Saccharomyces pastorianus: hereinafter referred to as S. pastorianus as appropriate) and an upper brewer's yeast (S. cerevisiae). Table 1 below shows.
In Table 1, “+” indicates positive, and “−” indicates negative.

[Fermented food and drink manufactured using yeast]
The fermented food and drink according to the present invention is a food and drink manufactured by fermentation of the yeast according to the present invention, and examples include fermented drinks such as wine, sake, and malt fermented drinks, and fermented foods including bread. Can do.

In addition, about the manufacturing method of the fermented food / beverage products which concern on this invention, what is necessary is just to use the manufacturing method of each conventionally well-known fermented food / beverage products.
However, the yeast according to the present invention is apt to maltose, and even after increasing maltose fermentability, maltose fermentability is slightly weak, so when handling a fermentation object containing a lot of maltose, maltose is decomposed. It is preferred to add the enzyme (eg glucoamylase) before the fermentation process (or during the fermentation process).

[Yeast separation method]
The yeast separation method according to the present invention is a yeast separation method for separating yeast from bees, and includes an accumulation culture step in which yeast is accumulated and cultured under anaerobic conditions using a medium containing ethanol and a carbon source. And
The yeast separation method according to the present invention includes an SDK agar medium, which is a complete synthetic medium containing lysine as a sole nitrogen source, and a SM, which is a complete synthetic medium containing maltose as a sole carbon source, after the enrichment culture step. It is preferable to include a selection step of selecting a yeast that does not have lysine utilization and has maltose utilization using an agar medium.

Hereinafter, the yeast separation method according to the present invention will be described in detail with reference to the flowchart of FIG.
(sampling)
In sampling S1, the bees that have returned to the nest box from visiting flowers are collected with tweezers. Specifically, Japanese bee (Apis cerana japonica Rad) that has returned to the nest box installed in Ginza, Chuo-ku, Tokyo is collected.
In addition, about the collection place of a bee, it is not limited to the said place.

(Aggregated culture)
In the enrichment culture S2, the bee collected in the sampling S1 is put into a liquid medium containing ethanol and a carbon source, and the yeast is enriched and cultured under anaerobic conditions (condition A). The culture temperature in the enrichment culture S2 is preferably about 25 ° C.
In addition, in the enrichment culture in the present invention, it is preferable to use a Durham tube (Durham fermentation tube) in order to confirm the generation of bubbles.

  The culture medium of the enrichment culture S2 preferably contains ethanol and 2 w / v% or more of a carbon source (one or more of glucose, maltose, and sucrose), and 2 to 4 v / v% ethanol and More preferably, it contains 2 to 6% w / v carbon source. In addition, yeast extract, malt extract, peptone and the like may be included.

When bubbles are generated within one week in the enrichment culture S2 (Yes), the process proceeds to the enrichment culture S4.
On the other hand, in the enrichment culture S2, if no bubbles are generated even after one week has passed (No), the enrichment culture is further performed under the same conditions (condition A) for one week to confirm the occurrence of bubbles (accumulation culture). S3).

In the enrichment culture S3, when bubbles are generated within 2 weeks from the start of the enrichment culture S2 (Yes), the process proceeds to the enrichment culture S4.
On the other hand, in the enrichment culture S3, when no bubbles are generated even after a total of 2 weeks from the start of the enrichment culture S2 (No), it is determined that the separation of the yeast has failed (NG).

In the enrichment culture S4, yeast is enriched and cultured under the same conditions as the enrichment culture S2 except that a medium different from that of the enrichment culture S2 is used (condition B).
The culture medium of this enrichment culture S4 contains 4-6 v / v% ethanol and 6-10 w / v% carbon source (one or more of glucose, maltose, and sucrose). . And it is preferable that the culture medium of enrichment culture S4 is prepared so that content of ethanol and a carbon source may become high compared with the culture medium of enrichment culture S2. In addition, yeast extract, malt extract, peptone and the like may be included.

In the enrichment culture S4, when bubbles are generated within two weeks (Yes), the process proceeds to the plating S5.
On the other hand, in the enrichment culture S4, when no bubbles are generated even after 2 weeks (No), it is determined that the separation of the yeast has failed (NG).

  In addition, the enrichment culture step in the claims is a step of performing only the treatment of the enrichment culture S2 (if S2 is Yes, the process proceeds to S5, if not, NG), a step of performing only the treatment of the enrichment cultures S2 and S3 ( If S2 or S3 is Yes, the process proceeds to S5, if S2 is No, the process proceeds to S3, and if S3 is No, NG), the process of performing only the processing of the enrichment cultures S2 and S4 (S4 in the case of Yes in S2) In the case of No in S2, it may be NG in the case of No, in S4 in the case of Yes, or in the case of No in S4, it may be NG), but as described above, the accumulation cultures S2, S3, S4 If it is the process of processing, yeast can be accumulated and cultured more suitably.

(Plating / observation)
In the plating S5, the yeast obtained in the enrichment culture S4 is anaerobically cultured on the YEPD agar medium, and then the cultured yeast is observed with a microscope (Observation S6).
In observation S6, the colony shape of the cultured yeast and the microscopic observation were obtained. When the characteristics of cerevisiae are indicated (Yes), the process proceeds to the selection S7.
On the other hand, in observation S6, the cultured yeast is S. cerevisiae. When the characteristics of cerevisiae are not shown (No), it is determined that the separation of the yeast has failed (NG).

(Selection)
In the selection S7, the S.P. A yeast that does not have lysine assimilation ability and has maltose assimilation ability is selected from yeasts that are highly likely to be cerevisiae.
In this selection S7, at least an SDK agar medium, which is a completely synthetic medium containing lysine as the only nitrogen source, and an SM agar medium, which is a fully synthetic medium containing maltose as the only carbon source, are used, and glucose It is preferable to use an SD agar medium, which is a completely synthetic medium containing as the only carbon source.
The SDK agar medium is a medium obtained by changing the nitrogen source of the SD agar medium to lysine, and the SM agar medium is a medium obtained by changing the carbon source of the SD agar medium to maltose. The completely synthetic medium is a medium that can be prepared only from purified chemicals, and is a medium that has a clear composition and is easy to obtain culture reproducibility.

Specifically, in the selection S7, replica culture is performed on the SDK agar medium, the SD agar medium, and the SM agar medium, and it grows on the SD agar medium and the SM agar medium (SD +, SM +), but does not grow on the SDK agar medium. (SDK-) yeast is selected.
If it is SD +, SM +, SDK− in the selection S7 (Yes), the process proceeds to the sequence S8.
On the other hand, in the selection S7, in the case of SD-, the replica is performed again until it becomes SD +. In the case of SD +, when either SM + or SDK− is not satisfied (No), it is determined that the separation of the yeast has failed (NG).

(Sequence)
In the sequence S8, the nucleotide sequence of the DNA encoding the rRNA of the yeast selected in the selection S7 is analyzed. It is compared with the base sequence of cerevisiae.
Specifically, in the sequence S8, among the nucleotide sequences of DNAs encoding the yeast rRNA selected in the selection S7, for example, the nucleotide sequences of the LSU (large subunit, 26S) D2 region and the ITS1 (internal transferred spacer 1) region are used. Analysis with a capillary sequencer (ABI3500) and identification by BLAST search It is determined whether or not 99% or more matches with cerevisiae.

In sequence S8, S.M. When 99% or more matches with cerevisiae (Yes), the candidate strain is acquired (candidate strain acquisition S9), and the yeast separation is terminated (END).
On the other hand, in sequence S8, S.M. When the matching with cerevisiae is less than 99% (No), it is determined that the separation of the yeast has failed (NG).

[Yeast production method]
The yeast production method according to the present invention is characterized in that it includes a habituation step for acclimating the yeast separated by the separation method to maltose.
The acclimatization process may be performed by a conventionally known method of acclimatizing yeast. For example, subculture is performed in a medium containing maltose as a sole carbon source (2 × YMM6) until maltose utilization or fermentability is improved. The method of doing is mentioned.

[Effects of the present invention]
According to the method for separating yeast according to the present invention, S. cerevisiae can be properly separated. For details, see S. When isolating cerevisiae, fungi that are prone to false positives (noise), such as Mucor, Zygosaccharomyces, Wickerhamomyces anomalus, Candida glabrata, Candida humilis, can be appropriately excluded.
Further, according to the yeast separation method of the present invention, the medium to be used (SDK agar medium, SM agar medium) is very easy to prepare. cerevisiae can be easily separated.

  According to the method for producing yeast according to the present invention, since the acclimation step for acclimating yeast to maltose is included, the maltose fermentability of yeast can be enhanced. As a result, even if maltose is contained in the fermentation target, the fermentability of maltose can be increased.

The method for separating yeast and the method for producing yeast according to the present invention are as described above. In performing the present invention, other treatments are included during or before and after each treatment (step) within a range that does not adversely affect the method. May be.
And in each said process, about the conditions which are not specified clearly, what is necessary is just to use a conventionally well-known condition, and as long as there exists an effect acquired by each said process, it cannot be overemphasized that the conditions can be changed suitably.

Furthermore, the method for separating yeast according to the present invention comprises S. cerevisiae from bees. Although this method is very suitable for the separation of C. cerevisiae, it can naturally be applied to separations other than the yeast.
For example, when yeast is selected based on the presence or absence of lysine assimilation, a desired yeast can be suitably selected using an SDK agar medium. When yeast is selected based on maltose utilization, SM A desired yeast can be suitably selected by using an agar medium.

In addition, since the SDK agar medium used with the yeast isolation | separation method based on this invention is a very useful culture medium as mentioned above, the background which led to the completion of the said medium is demonstrated.
At present, S. cerevisiae and S. cerevisiae. There is no medium that can specifically select fermentation industrial yeasts such as pastorianus.
However, since these fermentative industrial yeasts are industrially useful yeasts, it is important to find them in the environment. Therefore, even if it cannot be specifically selected, if many other yeasts in the environment can be excluded, the selection of these fermentation industry yeasts can be promoted.

Currently, a medium called lysine medium using lysine as a main nitrogen source is known. cerevisiae and S. cerevisiae. Although fermentative industrial yeasts such as pastorianus do not grow, many wild yeasts proliferate and are used for the separation and calculation of wild yeasts in fermented industrial yeasts.
However, the composition of lysine medium is very difficult because of its complicated composition.
Accordingly, the inventors have made use of an SD agar medium generally used as a yeast synthetic medium to facilitate the preparation of the medium, and a medium in which the nitrogen source of the SD agar medium is replaced with lysine (SDK agar medium). ) Has been completed.

  In addition, when the growth property of various yeasts was investigated on the SDK agar medium, cerevisiae and S. cerevisiae. pastorianus does not grow, whereas Zygosaccharomyces rouxii, Z. Mellis, Candida apicola, C.I. magnoliae, Stamerell sp. Rhodotorula sp. In Brettanomyces anomalus, proliferation was observed.

  Next, test results such as the base sequence, spore-forming ability, and fermentability of the yeast obtained by the yeast separation method according to the present invention will be described.

[Yeast separation method and yeast production method]
First, Japanese honey bees (Apis cerana japonica Rad) returned to the nest box installed in Ginza, Chuo-ku, Tokyo were collected with tweezers.

Then, 1 to 4 sampled Japanese bees were aseptically added to a Durham tube containing 10 ml of accumulation medium, and allowed to stand for 1 to 2 weeks under conditions of 25 ° C. and anaerobic (anaerobic chamber, ESPEC EAN-140). Then, enrichment culture was performed. In this enrichment culture, a sample in which cell growth (increase in turbidity by visual observation) and gas collection in a Durham tube were confirmed was used as a primary candidate.
The enrichment medium used in this enrichment culture is a 2 × YM liquid medium shown in Table 2 below, and the carbon source is changed from glucose to maltose or sucrose, or the carbon source concentration is changed from 2 w / v% to 2 to 6 w / The medium was changed to v%, ethanol was added at 2 to 4 v / v%, or the conditions were changed (2 × YMD6 liquid medium, 2 × YMM6 liquid medium, etc. in Table 2 below).

Next, 100 μl of the primary candidate enriched culture solution is inoculated into a Durham tube containing 10 ml of a confirmation medium (2 × YMM6E6 liquid medium, 2 × YMU6E6 liquid medium) for 2 weeks under conditions of anaerobic conditions at 25 ° C. The culture was performed by standing. A sample in which vigorous growth and gas generation were confirmed in this enrichment culture was used as a secondary candidate strain. In addition, when 2 × YMM6E6 liquid medium was used, it was acceptable if vigorous growth could be confirmed without generation of gas.
Thereafter, S. cerevisiae was observed by microscopic observation of the secondary candidate strain. A sample showing the characteristics of cerevisiae was designated as a third candidate strain.

Then, the third candidate strain was diluted with distilled water so as to be about 100 cells / 100 μl, and 100 μl was applied to SM agar medium and YEPD agar medium. Then, the SM agar medium was subjected to an aerobic culture at 25 ° C., and the YEPD agar medium was subjected to an anaerobic culture at 25 ° C. to obtain a plurality of colonies.
At this time, samples obtained with the two confirmation media were applied to the SM agar medium and the YEPD agar medium, respectively.

  The appearance of the appearing colonies is S. After confirming the characteristics of cerevisiae, this was replica-cultured using SD agar, SDK agar, and SM agar, grown on SD agar and SM agar (SD +, SM +), and SDK agar. Colonies that did not grow on the medium (SDK-) were used as final candidate strains.

Among the nucleotide sequences of the DNA encoding the final candidate rRNA, the nucleotide sequences of the LSU (large subunit, 26S) D2 region and the ITS1 (internal transcribed spacer 1) region are analyzed with a capillary sequencer (ABI3500) and identified by BLAST search. And S. Strains that matched 99% or more with cerevisiae were obtained.
The yeast was separated from Japanese bees by the yeast separation method. Then, the isolated yeast is subcultured in a medium containing maltose as a sole carbon source (2 × YMM6) until maltose assimilation or fermentability is improved, and the yeast ( SBC5910) was created.

Tables 2 and 3 show the detailed compositions of the media (2 × YM, 2 × YMD6, 2 × YMM6, 2 × YMM6E6, 2 × YMU6E6, YEPD, SD, SDK, SM) used in the examples. "-" In Tables 2 and 3 indicates that the content is 0%.
In addition, when the media shown in Tables 2 and 3 are used as media for enrichment culture (S2, S3, S4 in FIG. 1) or plating (S5 in FIG. 1), 0. 01 w / v% chromium phenicol (Wako Pure Chemical Industries, molecular biology reagent) and 0.2 w / v% sodium propionate (Wako Pure Chemical Industries, first grade reagent) were added. Furthermore, about the culture medium of Table 2, 3, when using as an agar medium, 2 w / v% agar (Wako Pure Chemical Industries) was added.

[Characteristic analysis of acquired strain]
(Base sequence)
When the base sequence of the strain obtained by the yeast separation method was analyzed with a capillary sequencer (ABI3500), the LSU D2 region and the ITS region were all the same among the DNA base sequences encoding rRNA, and S. cerevisiae base sequence and 100% matching. Confirmation of cerevisiae was obtained.

(Spore-forming ability)
The yeast separated by the yeast separation method was cultured at 25 ° C. for 5 days using a natural medium (YEPD agar medium) and a spore formation medium (KAc agar medium). A micrograph (object x100, phase difference) was taken for the state after the culture. Moreover, as a comparative example, the lower surface brewer's yeast and the upper surface brewer's yeast were also cultured under the same conditions, and micrographs were taken.
The sporulation medium was a medium containing potassium acetate 1 w / v%, yeast extract 0.1 w / v%, glucose 0.05 w / v%, and agar 2 w / v%.

FIG. 2A is a photomicrograph showing the state after culturing in a natural medium, and FIG. 2B is a photomicrograph showing the state after culturing in a spore formation medium.
As apparent from FIG. 2 (b), the lower brewer's yeast did not form any spores, and the upper brewer's yeast did not form any spores. However, the yeast according to the present invention (SBC5910) Spores formed.
Moreover, even when it culture | cultivated with the natural culture medium of Fig.2 (a), the yeast (SBC5910) based on this invention formed 4 spores with high frequency.
Therefore, it was found that the yeast according to the present invention has a spore-forming ability.

(Fermentability: Durham tube test)
About the yeast isolate | separated by the said yeast isolation | separation method, fermentability of maltose and sucrose was investigated in the Durham tube using 2 * YMM6E6 liquid medium and 2 * YMU6E6 liquid medium.
As a result, the sucrose fermentability and maltose fermentability were confirmed for the yeast according to the present invention.

(Fermentability: 80ml wort fermentation test)
An 80 ml wort fermentation test was performed using yeast (SBC5910) separated and maltose-accommodated by the yeast separation method, and upper surface beer yeast and baker's yeast prepared as comparative examples.
Specifically, each yeast was inoculated into 80 ml of wort and allowed to stand at 20 ° C. for 7 days, and then the ethanol concentration (v / v%) and pseudo extract (%) in the medium were measured. did.
The wort used in the fermentation test was normal beer wort.

FIG. 3 is a graph showing the ethanol concentration after the fermentation test (wort) and the results of the pseudo extract.
As is clear from FIG. 3, the yeast (SBC5910) according to the present invention has a slightly low ethanol concentration in the wort and a slight amount of the pseudo extract remains, so that the wort fermentability is slightly weak. I understood.

(Fermentability: Fermentation test of 80ml fruit juice)
An 80 ml juice fermentation test was performed using yeast (SBC5910) separated and maltose-acclimated by the yeast separation method, and lower brewer's yeast, upper brewer's yeast, baker's yeast, and wine yeast prepared as comparative examples.
Specifically, 80 ml each of Sauvignon Blanc Brix68 concentrated fruit juice diluted 5-fold with tap water and diluted with nutrients were prepared, and after inoculation, 25 ° C. And allowed to stand for 7 days, and the components in each solution were measured.

  Regarding addition of nutrients, ammonium sulfate was 350 mg / l, thiamine / HCl was 0.4 mg / l, biotin was 0.02 mg / l, pyridoxine was 0.4 mg / l, inositol was 2 mg / l, and nicotinic acid was 0. Each substance was added to a final concentration of 1 mg / l.

Table 4 shows the results of the 80 ml fruit juice fermentation test.
In Table 4, “No addition” indicates that no nutrient is added after dilution of concentrated fruit juice, and “nutrition addition” indicates that no nutrient is added after dilution of concentrated fruit juice.

As is clear from Table 4, in both cases of “no addition” and “nutrition addition”, the result of the component fermented with the yeast according to the present invention (SBC5910) and the result of the component fermented with wine yeast There was no significant difference between ethanol and pseudo extract.
Therefore, it was found that the yeast according to the present invention can produce a wine having an inferior analytical value and a fragrance even when compared with wine yeast.

(Manufacturing of foaming malt fermented beverages)
In the 80 ml wort fermentation test, it was found that the yeast according to the present invention was slightly weak in wort fermentability. This is considered to be due to the slightly weak maltose fermentability.
Therefore, in producing an effervescent malt fermented beverage (beer), maltose was decomposed by adding glucoamylase (Amano GAS) during the preparation process, which is a process for producing wort from raw materials such as malt.
In addition, the manufacturing methods other than the addition of glucoamylase in the charging step were charged, fermented, liquor-stored, and filtered by a normal manufacturing method of 100% malt beer.

When the effervescent malt fermented drink manufactured using the yeast according to the present invention was measured by gas chromatography, 3.1 ppm of 4-vinyl guaiacol (4-VG), which is a causative substance of guaiacol, was detected.
In addition, the detailed method of a measurement is gas chromatography (column: DB-WAX (J & W) 30m x 0.25mm membrane pressure 0.25micrometer, carrier gas: He, constant flow 1ml / min after extracting a measurement sample with SPME. , Injection: splitless, inlet temperature: 270 ° C., oven: 50 ° C., 3 min → 5 ° C./min→240° C., 2 min, transfer line: 240 ° C., MS conditions: 4-vinylguiacol m / z 150, 135, 107, Gas chromatography: Agilent 6890 + 5973N).

  Considering that 4-VG of a typical effervescent malt fermented beverage manufactured using bottom beer yeast is about 0.2 ppm, the effervescent malt fermented beverage manufactured using the yeast according to the present invention is It has been found that a unique scent of guaiacol can be imparted to malt fermented beverages and product differentiation can be achieved.

(Manufacture of bread)
Using a bread maker (Sanyo Home Bakery SPM-KP1), 17.5 g of yeast, 260 g of strong flour, 20 g of shortening, 20 g of sugar, 4 g of salt, 5 g of skim milk and 180 ml of water are added to the bread maker. Bread was produced by the “yeast use course” (7 hours).
In addition, as yeast, the yeast (SBC5910) based on this invention and the baker's yeast prepared as a comparative example were used.

A sensory test was conducted by 10 panelists on bread produced using the yeast according to the present invention and bread produced using baker's yeast. As a result, 5 people judged that the bread produced using the yeast according to the present invention was more delicious, 3 people judged that the bread produced using baker's yeast was more delicious, and 2 people both It was judged that there was no difference.
Moreover, it turned out that the bread height hardly changes with the bread manufactured using the yeast which concerns on this invention, and the bread manufactured using baker's yeast, and the expansion rate is the same.
Therefore, it was found that the yeast according to the present invention can produce bread that is inferior to baker's yeast.

  As described above, the yeast according to the present invention, the fermented food and drink produced using the yeast, the yeast separation method, and the yeast production method have been described in detail according to embodiments and examples of the invention. Is not limited to these descriptions and should be construed broadly based on the claims.

Claims (2)

A yeast characterized by SBC5910 (accession number: NITE P-1376), which is derived from Japanese bees and belongs to Saccharomyces cerevisiae. The manufacturing method of fermented food / beverage products including the fermentation process fermented using the yeast of Claim 1.