KR100708992B1 - Novel yeast strain saccharomyces cerevisiae kuby-501 and method for preparing rubus coreanus liqour using the same - Google Patents
Novel yeast strain saccharomyces cerevisiae kuby-501 and method for preparing rubus coreanus liqour using the same Download PDFInfo
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Abstract
본 발명은 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)(기탁번호 KACC 93028P) 및 이를 이용한 복분자주 제조방법에 한 것이다. 본 발명에 의한 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)(기탁번호 KACC 93028P)를 복분자주 제조시 이용하면, 맛과 향이 우수한 복분자주를 안정적으로 안전하게 제조할 수 있다.The present invention relates to a yeast strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) (Accession No. KACC 93028P) and a method for preparing bokbunja wine using the same. Using yeast new strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) (Accession No. KACC 93028P) according to the present invention in the production of bokbunja wine, it is possible to stably and safely produce bokbunjaju excellent in taste and aroma. .
효모, 균주, 복분자주 Yeast, Strain, Bokbunjaju
Description
도 1은 본 발명에 의한 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)의 광학현미경 사진이다.1 is an optical micrograph of the yeast new strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) according to the present invention.
본 발명은 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501) 및 이를 이용한 복분자주 제조방법에 관한 것으로, 더욱 상세하게는 맛과 향이 우수한 복분자주를 제조할 수 있는 효모 신균주 사카로마이세스 세레비시아 KUBU-501 및 이를 이용한 복분자주 제조방법에 관한 것이다.The present invention relates to a yeast new strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) and a method for producing bokbunja wine using the same, more specifically, yeast new strain that can produce a bokbunja wine with excellent taste and aroma Saccharomyces cerevisiae KUBU-501 and a method for producing bokbunja wine using the same.
일반적으로 포도, 사과 등 과실주에 이용되는 과실의 표면에는 여러 효모가 자생하고 있다. 이러한 여러 효모들은 수확된 과실이 효모의 생장에 적합한 조건에 방치되면 자연적으로 생장하여 과실즙에 포함된 당분을 발효하여 알코올로 전환시키며, 여러 가지 발효 부산물을 생산하게 된다. 미생물학이 미발달하고 발효기술이 없던 과거에는 상기와 같은 자생 효모에 의하여 과실주를 발효하였다. 그러 나 자생 효모들을 이용하면 우수하고 일정한 발효능을 유지하기 어려운 문제점이 있었다. Generally, various yeasts grow on the surface of fruits used for fruit wine such as grapes and apples. These yeasts are naturally grown when the harvested fruit is left in conditions suitable for the growth of yeast, ferment the sugars contained in the fruit juice to convert into alcohol, and produce various fermentation by-products. In the past, where microbiology was not developed and there was no fermentation technology, fruit wine was fermented by the native yeast as described above. However, using native yeast had a problem that it is difficult to maintain excellent and constant fermentation ability.
이 문제점을 해결하기 위하여, 근대에 들어서는 자생 효모들 중에서 우수한 특성을 갖는 효모를 선별, 분리하여 발효를 수행함으로써, 맛과 향이 우수한 발효주를 생산하기 시작했다. In order to solve this problem, by selecting and separating the yeasts having excellent characteristics among native yeasts in modern times, fermentation was performed to produce fermented liquor with excellent taste and aroma.
나아가, 과실주는 과실 종류에 따라 적합한 효모를 사용하여야 하며, 동일한 과실을 발효하더라도 이때 사용되는 효모의 종류에 따라 과실주의 맛과 향이 다르므로 효모의 선택이 대단히 중요하다. 따라서, 유럽 및 미국 포도주 제조공장에서는 여러 종류의 효모를 보유하면서, 수확되는 포도의 상태와 만들려는 포도주 맛에 따라 효모를 선택하여 발효한다. 또한, 과실주의 고유한 향과 맛을 살릴 수 있는 새로운 발효 효모를 탐색하는 연구가 지속적으로 이루어지고 있다. Furthermore, the fruit liquor should use the appropriate yeast according to the type of fruit, even if the fermentation of the same fruit, the taste and aroma of the fruit wine is different depending on the type of yeast used at this time, the selection of yeast is very important. Thus, European and American winemaking plants have different types of yeast and select and ferment yeast according to the condition of the grapes being harvested and the taste of the wine to be made. In addition, research is continuously conducted to explore new fermented yeasts that can utilize the unique aroma and taste of fruit wine.
한편, 복분자는 예로부터 한약재로 사용되어온 약용식물로서 6월 말에서 7월 초까지 열매가 열리는 한국 고유의 산딸기의 일종이다. 복분자는 본초강목, 방약합편, 동의보건 등의 문헌에 기재된 바와 같이 한방에서 신장기능, 불임증, 음위증, 유정몽설, 강장제, 혈액 등을 맑게 해 주며 간을 보하고 눈을 맑게 하는 효능이 있다고 하여 쥬스나 술 등의 식품으로 가공되어 제품화되고 있다.On the other hand, Bokbunja is a medicinal plant that has been used as a herbal medicine since ancient times, and is a kind of wild strawberry unique to Korea, whose fruit is open from late June to early July. Bokbunja has the effect of clearing kidney function, infertility, vulgaris, well-ventilated snow, tonic, blood, etc. It is processed into foods such as juice and liquor and commercialized.
특히, 전통 복분자주는 우리나라에서만 자생하는 복분자 딸기(Rubus coreanus Miq)의 열매를 발효하여 제조되는 과실주로 맛이 독특하고 향이 뛰어나며, 특히 예로부터 이뇨작용과 건강증진에 효과가 높다고 전하여 왔다.In particular, the traditional bokbunjaju is a fruit wine produced by fermenting the fruit of the bokbunja strawberry (Rubus coreanus Miq), which is native only in Korea, has a unique taste and excellent flavor, and has been said to have a high effect on diuresis and health promotion since ancient times.
따라서, 이러한 복분자주의 우수성이 널리 알려져 소비가 꾸준히 증가하고 있다. 그러나 거의 모든 국내 복분자주 발효공장에서 사용되는 효모는 외국에서 수입된 포도주용 효모로서 복분자주 고유의 맛과 향을 살리지 못하고 있는 문제점이 있었다. 또한, 동일한 효모를 사용하므로 각 지역에서 생산된 거의 모든 복분자주의 맛과 향이 비슷한 문제점도 있었다. Accordingly, the superiority of such bokbunja is widely known and consumption is steadily increasing. However, the yeast used in almost all domestic Bokbunjaju fermentation plant is a wine yeast imported from abroad, there is a problem that can not utilize the taste and aroma of Bokbunjaju. In addition, since the same yeast is used, the taste and aroma of almost all bokbunja wine produced in each region had a similar problem.
최근 FTA 등 자유무역이 보편화하고, 미생물과 관련된 국제특허의 증가 등으로 발효균주도 로열티를 물어야 할 상황을 대비하여 국내 균주의 지속적인 개발이 절실히 요구된다. In recent years, free trade such as FTA has become commonplace, and the development of domestic strains is urgently needed in preparation for the situation where the fermented strains should receive royalties due to the increase of international patents related to microorganisms.
본 발명은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위해 안출된 것으로, 본 발명의 목적은 복분자주 고유의 맛과 향을 살리어 우수한 복분자주를 제조할 수 있는 효모 신균주를 제공하는 것이다.The present invention has been made to solve the problems of the prior art as described above, an object of the present invention is to provide a yeast new strain that can produce excellent bokbunjaju using the unique taste and aroma of bokbunjaju.
본 발명의 다른 목적은 상기 효모 신균주를 이용하여 맛과 향이 우수한 복분자주를 제조하는 방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing bokbunjaju excellent taste and aroma using the yeast new strain.
상기한 바와 같은 본 발명의 목적을 달성하기 위하여, 본 발명은 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)을 제공한다. 본 발명자는 국내 복분자 열매에서 수집된 수십여 균주 중에서 발효에 관련된 여러 가지 실험을 통해 복분자주 고유의 맛과 향을 부각시킬 수 있는 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)를 개발하여 농업생명공학연구원 한국농업미생물자원센터에 기탁하였다(기탁번호 KACC 93028P). In order to achieve the object of the present invention as described above, the present invention is the yeast mycobacteria Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501). The inventors of the dozen strains collected from domestic bokbunja fruit, yeast new strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-) that can highlight the unique taste and aroma of bokbunja strain through various experiments related to fermentation 501) was developed and deposited in the Korea Agricultural Microbiological Resource Center, Korea Institute of Agricultural Biotechnology (Accession No. KACC 93028P).
균총은 엄보네이트(umbonate) 형태이고 연한 갈색을 띠는 종래 효모 균주의 콜로니와 달리, 본 발명에 의한 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)의 콜로니는 콘벡스(CONVEX) 형태이며 백색이다(도 1 참조).The colony of the yeast strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) according to the present invention is different from the colonies of the yeast strains of the umbonate type and light brown. It is in CONVEX form and is white (see FIG. 1).
또한, 본 발명에 의한 효모 균주는 80℃의 배양기에서 30분간 배양한 후에도 생존하여 내열성이 큰 것을 특징으로 한다. 복분자주 발효과정에서 호흡열이 과다할 경우 내열성의 균주는 고열을 극복할 수 있으나, 내열성이 약한 균주는 발효장애를 일으켜 발효가 정지되어 손실을 초래할 수 있다. 따라서, 본 발명에 의한 효모 균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)은 내열성이 커서 복분자주 제조에 안정성을 줄 수 있는 이점이 있다.In addition, the yeast strain according to the present invention is characterized in that it survives even after incubating for 30 minutes in an incubator at 80 ° C. and has high heat resistance. In case of excessive respiration fever during bokbunja fermentation, heat-resistant strains can overcome high fever, but strains with low heat-resistance may cause loss of fermentation by stopping fermentation. Therefore, yeast strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces according to the present invention) cerevisiae KUBY-501) has the advantage that it can give stability to the production of bokbunja large heat resistance.
나아가, 본 발명에 의한 효모 균주는 메타중아황산염칼륨(potassium metabisulfite) 600 ppm이 포함된 액체배양기에서 생장이 억제되고, 800 ppm이 포함된 액체배양기에서는 사멸하는 것을 특징으로 한다. 복분자주 제조시 열매 표면에 오염된 잡균을 제거하기 위하여 메타중아황산칼륨이 살균제로 사용된다. 상기 메타중아황산칼륨의 사용한도는 약 350 ppm인데, 사용되는 효모가 이에 대한 저항성이 높아 과도한 사용시에도 발효를 하는 경우 규정 이상의 황산이 포함된 복분자주가 만들어질 수 있어 복분자주의 안전성이 문제가 있을 수 있다. 따라서 본 발명에 의한 효모 균주는 메타중아황산염칼륨에 대한 내성이 약하여 이를 방지할 수 있어 복분자주의 안전성을 높일 수 있다.Furthermore, the yeast strain according to the present invention is characterized in that growth is inhibited in a liquid incubator containing 600 ppm of potassium metabisulfite, and killed in a liquid incubator containing 800 ppm. Potassium metabisulfite is used as a fungicide to remove contaminants on the surface of the fruit during the production of bokbunja. The use of the potassium metabisulfite is about 350 ppm, because the yeast used is resistant to this, if the fermentation is carried out even in excessive use, bokbunja wine containing sulfuric acid above the regulation can be made, there may be a safety problem of bokbunjaju have. Therefore, the yeast strain according to the present invention has a low resistance to potassium metabisulfite to prevent it, thereby increasing the safety of bokbunja strain.
본 발명의 다른 목적을 달성하기 위해, 본 발명에 의한 복분자주 제조방법은 상기 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)를 이용하는 것을 특징으로 한다.In order to achieve the other object of the present invention, the method for producing bokbunja wine according to the present invention is the yeast mycobacteria Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501).
본 발명에 의한 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)를 이용하여 제조된 복분자주는 복분자향이 부각되고, 중후한 느낌 및 가벼운 단맛을 갖는다는 것을 특징으로 한다.The bokbunja wine prepared using the yeast new strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) according to the present invention is characterized by the fact that the bokbunja fragrance is highlighted, has a profound feeling and light sweetness.
이하, 실시예들을 통해 본 발명을 더 구체적으로 설명하고자 한다. 단, 하기 실시예들은 본 발명을 예시하기 위한 것일 뿐, 본 발명의 권리범위가 하기 실시예들에 의하여 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are only for illustrating the present invention, the scope of the present invention is not limited by the following examples.
실시예Example 1. 본 발명에 의한 효모 1. Yeast according to the present invention 신균주New strain 사카로마이세스Saccharomyces 세레비시아 Serevisia KUBYKUBY -501(-501 ( Saccharomyces Saccharomyces cerevisiaecerevisiae KUBYKUBY -501)의 분리-501) separation
건전한 복분자 열매를 수확하였다. 메타중아황산염칼륨(potassium meta bisulfite)를 200 ppm을 첨가한 효모 추출물-맥아액(Yeast extract-malt broth) 배양기를 만든 후 여기에 복분자 열매를 넣어 배양하였다. 열매 표면에 부착되었던 많은 미생물들은 아황산염에 의하여 사멸되고, 여기에 저항성이 있는 효모가 살아남았다. Harvested healthy bokbunja fruit. Yeast extract-malt broth incubator with 200 ppm of potassium meta bisulfite was added and cultured with bokbunja fruit. Many of the microbes attached to the fruit's surface were killed by sulfites, where resistant yeast survived.
이를 아가평판배지(agar plate)에 획선 배양하여 싱글콜로니(single colony)를 대수 수집하였다. 이 중에서 발효력이 우수한 균주를 3차에 걸친 실내 시험을 통하여 선발하여 본 발명에 의한 효모 신균주 사카로마이세스 세레비시아 KUBY- 501(Saccharomyces cerevisiae KUBY-501)의 분리하였다.Single colonies were collected by algebraic culture on agar plates. Among them, the strain having excellent fermentation ability was selected through three rounds of indoor tests to isolate the yeast new strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) according to the present invention.
실시예Example 2. 본 발명에 의한 효모 2. Yeast according to the present invention 신균주New strain 사카로마이세스Saccharomyces 세레비시아 Serevisia KUBYKUBY -501(-501 ( Saccharomyces Saccharomyces cerevisiaecerevisiae KUBY-501)를 KUBY-501) 이용하여 복분자주 제조 Manufacture of Bokbunja Wine
복분자 열매를 7월경에 수확하여 마쇄한 다음 발효통에 넣고, 복분자 열매 무게의 3배에 해당하는 물을 부은 다음, 설탕을 첨가하여 당도를 25 브릭스(Brix)로 조절한 후, 본 발명에 의한 KUBY-501 균주와 수입 외국 효모 균주(CDB)를 동시에 각각 접종하였다. After harvesting and grinding the bokbunja fruits in July and crushing them, put them in a fermentation vat, pour water corresponding to 3 times the weight of the bokbunja fruits, and adjust the sugar content to 25 Brix by adding sugar, followed by KUBY according to the present invention. The -501 strain and the imported foreign yeast strain (CDB) were each inoculated simultaneously.
10일간 약 25℃에서 1차 발효를 거친 후 씨와 과육을 분리 제거하였다. 그 다음 20일간 약 25℃에서 2차 발효를 시킨 후 6 개월간의 숙성을 하였다. 상기 효모 균주들을 이용하여 제조된 복분자주의 특징을 비교하여 표 1에 나타내었다.After the first fermentation at about 25 ℃ for 10 days, the seeds and pulp were separated and removed. Then, the secondary fermentation at about 25 ℃ for 20 days and then aged for 6 months. Table 1 compares the characteristics of the bokbunja strain prepared using the yeast strains.
실시예Example 3. 본 발명에 의한 효모 3. Yeast according to the present invention 신균주New strain 사카로마이세스Saccharomyces 세레비시아 KUBY-501( Celebrity KUBY-501 ( Saccharomyces Saccharomyces cerevisiaecerevisiae KUBYKUBY -501)의 내열성-501) heat resistance
배양기 온도를 60, 70, 80, 90℃로 조정 후 본 발명에 의한 효모균주와 외국 수입 균주(CDB)를 각각 30분간 배양하여 내열성을 비교하였다. 그 결과 60℃, 70℃에서는 모든 균주가 잘 자랐으며, 90℃에서는 모두 사멸하였다. After adjusting the incubator temperature to 60, 70, 80, 90 ° C, the yeast strain and foreign imported strain (CDB) according to the present invention were incubated for 30 minutes, respectively, to compare the heat resistance. As a result, all strains grew well at 60 ° C and 70 ° C, and all were killed at 90 ° C.
그러나 80℃에서 본 발명에 의한 효모 균주 KUBY-501는 잘 자랐으나, 수입 균주는 거의 자라지 못하였다. 따라서 본 발명에 의한 효모 균주 KUBY-501이 수입 균주보다 내열성이 높은 것으로 나타났다. 이 내열성 특징은 복분자주 제조시 안전성과 직결된다. 즉, 복분자주 발효과정에서 호흡열이 과다할 경우 내열성의 균주는 고열을 극복할 수 있으나, 내열성이 약한 균주는 발효장애를 일으켜 발효가 정지되어 많은 손실을 초래한다. 본 발명에 의한 KUBY-501 균주는 내열성이 크므로 복분자주 제조에 안정성을 줄 수 있다.However, the yeast strain KUBY-501 according to the present invention was well grown at 80 ° C., but the imported strain was hardly grown. Therefore, the yeast strain KUBY-501 according to the present invention was found to have higher heat resistance than the imported strain. This heat resistance feature is directly related to safety in manufacturing bokbunja wine. That is, when the respiration fever is excessive during bokbunja fermentation process, the heat-resistant strain can overcome the high fever, but the heat-resistant strain causes the fermentation disorder to stop fermentation and cause a lot of loss. KUBY-501 strain according to the present invention can give stability to the production of bokbunja because the heat resistance is large.
실시예Example 4. 본 발명에 의한 효모 4. Yeast according to the present invention 신균주New strain 사카로마이세스Saccharomyces 세레비시아 Serevisia KUBYKUBY -501(-501 ( Saccharomyces Saccharomyces cerevisiaecerevisiae KUBYKUBY -501)의 아황산염(-501) sulfite ( SulfiteSulfite ) 내성Resistance
본 발명에 의한 KUBY-501 균주와 수입 균주(CBD)를 메타중아황산염칼륨(potassium metabisulfite) 200, 400, 600, 800, 1,000 ppm이 포함된 액체 배양기에 접종 후 5일 만에 생존 여부를 검사하였다.The KUBY-501 strain and the imported strain (CBD) according to the present invention were examined for survival after inoculation in a liquid incubator containing 200, 400, 600, 800, and 1,000 ppm of potassium metabisulfite. .
KUBY-501 균주는 메타중아황산칼륨이 600ppm 포함된 액체배양기에서 생장 억제 현상을 보이고, 800ppm이 포함된 액체배양기에서는 완전히 생장을 멈추었다. 그러나 수입 균주는 1,000ppm이 포함된 액체배양기에서도 생장하였다.The KUBY-501 strain showed growth inhibition in a liquid incubator containing 600 ppm potassium metabisulfite, and completely stopped growing in a liquid incubator containing 800 ppm. However, the imported strains were also grown in the liquid incubator containing 1,000ppm.
주) +++: 매우 잘자람, ++:자람, +:생장억제, -: 못자람 Note) +++: Very good growth, ++: Growth, +: Growth inhibition,-: Bad growth
복분자주 제조 시 열매 표면에 오염된 잡균을 제거하기 위하여, 일반적으로 살균제로 메타중아황산염칼륨(potassium metabisulfite)을 사용한다. 상기 메타중아황산염칼륨의 사용한도는 약 350ppm이다. KUBY-501 균주는 메타중아황산칼륨에 대한 내성이 약하므로, 메타중아황산칼륨이 과도하게 사용된 경우에는 발효를 멈추어 안전성이 있다. 그러나 수입 균주는 메타중아황산염칼륨에 대한 저항성이 높아 과도한 사용 시에도 발효를 하여 규정 이상의 아황산염(sulfite)이 포함된 복분자주가 만들어질 수 있으므로, 복분자주 안전성에 문제가 될 수도 있다. Potassium metabisulfite is generally used as a fungicide in order to remove contaminants on the fruit surface during the production of bokbunja. The use degree of the potassium metabisulfite is about 350 ppm. Since the KUBY-501 strain is weakly resistant to potassium metabisulfite, it is safe to stop fermentation when potassium metabisulfite is used excessively. However, imported strains have high resistance to potassium metabisulfite, which can be fermented even when used excessively, resulting in bokbunjaju containing sulfite above specified levels, which may be a problem for bokbunja safety.
실시예Example 5. 본 발명에 의한 효모 5. Yeast according to the present invention 신균주New strain 사카로마이세스Saccharomyces 세레비시아 Serevisia KUBYKUBY -501(-501 ( Saccharomyces Saccharomyces cerevisiaecerevisiae KUBYKUBY -501) -501) 콜로니(Colony)의Colony 형태적 특성 Morphological characteristics
본 발명에 의한 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)는 그 콜로니의 형태적 특성으로 기존 균주와 구별이 가능하다. Saccharomyces cerevisiae KUBY-501 yeast new strain Saccharomyces cerevisiae KUBY-501 according to the present invention can be distinguished from the existing strain by the morphological characteristics of the colony.
도 1은 본 발명에 의한 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)의 1,600배 광학현미경 사진이다. 도 1을 참조하여 먼저 콜로니의 모양을 살펴보면, KUBY-501 균주는 콘벡스(convex) 형태이며 백색이다. 이에 반해 수입 균주(CDB)는 엄보네이트(umbonate) 형태이고, 연한 갈색을 띤다.1 is a 1,600-fold optical micrograph of the yeast strain Saccharomyces cerevisiae KUBY-501 ( Saccharomyces cerevisiae KUBY-501) according to the present invention. Referring first to the shape of the colony with reference to Figure 1, the KUBY-501 strain is convex (convex) form and white. In contrast, the imported strain (CDB) is in the form of umbonate and has a light brown color.
상술한 바와 같이, 본 발명은 내열성이 크고 아황산염에 대한 내성이 약하고 콜로니가 콘벡스 형태로 백색을 띄는 복분자주 제조시 사용될 수 있는 효모 신균주 사카로마이세스 세레비시아 KUBY-501(Saccharomyces cerevisiae KUBY-501)를 제공한다. As described above, the present invention is a yeast new strain that can be used in the production of bokbunja wine heat resistance, weak resistance to sulfite and colony white in the convex form Saccharomyces cerevisiae KUBY-501 is provided.
따라서, 본 발명에 의한 효모 균주를 이용하여 복분자주를 제조하면, 맛과 향이 우수한 복분자주를 안정적으로 안전하게 제조할 수 있는 효과를 도모할 수 있다. Therefore, when manufacturing bokbunjaju using the yeast strain according to the present invention, it is possible to achieve the effect that can stably and safely produce bokbunjaju excellent in taste and aroma.
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| KR20150096562A (en) * | 2014-02-14 | 2015-08-25 | 재단법인 발효미생물산업진흥원 | Saccharomyces cerevisiae B61 strain producing alcohol and gamma-aminobutyric acid and nonproducing biogenic amine isolated from vinegar of Rubus coreanus and uses therof |
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| KR20210066592A (en) | 2019-11-28 | 2021-06-07 | 고창명산품복분자주영농조합법인 | Manufacturing method for fruit wine using an useful microzyme and the wine manufactured therefrom |
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