KR20160060434A - Flavour-enhancing yeast Saccharomyces cerevisiae and brewed alcohol made therewith - Google Patents

Abstract

The present invention relates to the yeast Saccharomyces cerevisiae for brewing an alcoholic beverage and for enhancing a flavor, and to a fermented alcoholic beverage manufactured by using the same. Provided are Saccharomyces cerevisiae HY2012 (RYRR) (accession number: KCCM11547P) and Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P). According to the present invention, the fermented alcoholic beverage manufactured with a steaming and fermenting method can be brewed by using novel separated yeast Saccharomyces cerevisiae HY2012(RYRR) (accession number: KCCM11547P) for brewing an alcoholic beverage, which has properties in mass production of flavoring ingredients. In addition, the fermented alcoholic beverage manufactured with a non-steaming and fermenting method can be brewed by using novel separated yeast Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P) for brewing an alcoholic beverage, which has properties in mass production of flavoring ingredients, and by using the yeast.

Description

{Flavor-enhancing yeast Saccharomyces cerevisiae and brewed alcohol made therewith}

The present invention relates to a yeast Saccharomyces cerevisiae for improving flavor and a fermented liquor prepared using the same.

Yeast undergoes a process of decomposing organic compounds in order to produce energy under anaerobic conditions. As a result of this process, alcohol, organic acid and carbon dioxide gas are generated. Since the alcohol produced by the action properties of yeast is included in the fermentation mainstream such as wine, beer, and makgeolli, research on quality improvement of the mainstream product can be conducted through researches on yeast used for fermentation.

Saccharomyces cerevisiae, which has high alcohol efficacy, has been widely used in alcoholic fermentation for alcoholic fermentation, and various yeast strains of Saccharomyces spp. It has wide use range.

However, in the case of Saccharomyces cerevisiae, which is currently used in various domestic alcoholic beverages, there is no commercially available yeast in domestic market, such as La Parisiene or Perbinib (Fermivin), or using an unknown source of Sakaromyces cerevisiae.

Prior art for prior art brewing using commercially available imported brewing yeast includes "Resveratrol enhanced wine and its preparation method" (hereinafter referred to as "conventional technology") of Korean Patent Publication No. 10-1392274, .

In order to improve the fermentation quality of such a main product, there is a need to improve the fermentation quality of the fermentation quality of the fermentation product of the fermentation product, It is required to brew using saccharomyces cerevisiae, which is a yeast isolated from the domestic natural environment and produces a large amount of flavor components, rather than a selegivia.

It is an object of the present invention to provide a yeast for yeast which is separated from the natural world and produces a large amount of flavor components.

Another object of the present invention is to provide a fermented beverage which is prepared by using a yeast isolated from domestic natural environment and producing a large amount of flavor components.

To achieve the above object, the present invention provides Saccharomyces cerevisiae HY2012 (RYRR) (Accession number: KCCM11547P).

In order to achieve the above-mentioned other object, the present invention provides Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P).

In order to accomplish the above object, the present invention provides a fermentation broth prepared by a fermentation method using saccharomyces cerevisiae HY2012 (RYRR) (accession number: KCCM11547P).

According to another aspect of the present invention, there is provided a fermented fermented product produced by a sugar-free fermentation process using Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P).

According to the present invention, a novel yeast isolating yeast Saccharomyces cerevisiae HY2012 (RYRR) (accession number: KCCM11547P) having a property of producing a large amount of flavor components and yeasts prepared by a fermentation method using this yeast Can be provided.

Further, according to the present invention, new yeast isolating yeast Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P) having a characteristic of generating a large amount of flavor components and yeasts It is possible to provide a fermented wine produced by a fermentation method.

1 is a graph showing the results of endurance test of Saccharomyces cerevisiae HY2012 (RYRR) (accession number: KCCM11547P) according to the present invention.
2 is a graph showing the results of endurance test of Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P) according to the present invention.
FIG. 3 is a graph showing the results of endurance test of Saccharomyces cerevisiae control group according to the present invention.
Figures 4 and 5 illustrate taxonomic phylogenetic classifications according to the isolated 18S rRNA gene sequence of Saccharomyces cerevisiae HY2012 (RYRR) (Accession No. KCCM11547P) according to the present invention.
Figures 6 and 7 illustrate taxonomic phylogenetic classifications according to the isolated 18S rRNA gene sequence of Saccharomyces cerevisiae HY2013 (YY5) (Accession No. KCCM11548P) according to the present invention.

The preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings, in which the technical parts already known will be omitted or compressed for the sake of brevity.

Description of Saccharomyces cerevisiae HY2012 (RYRR) (Accession No .: KCCM11547P)

The present invention relates to Saccharomyces cerevisiae HY2012 (RYRR) (accession number: KCCM11547P) which is excellent in acid resistance and sugar content and has a rich flavor during fermentation, and a fermented soybean produced by the fermentation process using this yeast Hereinafter, this will be described in detail with reference to the drawings.

1. Selection of new yeast

10 g of the sample collected from the rice straw of the paddy soil in Hwaseong city was cultured in 100 ml of 2% glucose solution for 24 hours, and then allowed to stand for 1 hour. 10 ml of the supernatant was inoculated into the YPD medium and cultured for 48 hours. After the incubation, the samples were cultured in YPD solid medium, incubated at 30 ℃ for 2 days, and then purified.

Among these yeast strains, 12 alcohol - resistant strains were selected by using an alcohol - supplemented medium to select yeast strains with excellent acid resistance and sugar content and rich in flavor during fermentation. Among them, yeast strains Five brewing fermentation tests were conducted. The results are shown in Table 1 below.

Sample Alcohol (%) Sugar (ㅀ brix) Acidity (ml) pH Scent 3A3YS 17.4 13.05 4.5 4.30 - RYR1 17.6 11.05 3.8 4.35 - RYRR 16.1 13.09 4.1 4.31 strong fruit flavor SY13 16.3 12.39 3.5 4.27 weak flavor SY72 16.1 12.18 5.9 4.18 weak flavor

As shown in Table 1, the strain 3A3YS and strain RYR1 have higher alcohol production ability than the strain RYRR according to the present invention, but have no flavor-related characteristics, resulting in a high alcohol producing ability and a strong fruit flavor RYRR was selected.

2. Identification of new yeast

The isolated strain RYRR was analyzed by 18S rRNA sequencing. As a result, it was confirmed that the strain RYRR was 99% identical to Saccharomyces cerevisiae, and the Korean culture center of microorganisms And deposited as a new KCCM11547P.

Here, the sequence listing of the nucleotide sequences used in the analysis is described in the sequence listing file to be attached, and the results of the analysis by the systematic method using the nucleotide sequences are shown in FIGS. 4 and 5.

Herein, the strain characteristics of Saccharomyces cerevisiae HY2012 (RYRR) named KCCM11547P are as follows.

(1) Form of bacteria: white to cream-colored round colony, 3x8 탆 oval

(2) emergence: multiparous, more than 30% sugar tolerance even in the restricted medium (nutrient source), mycelial development

(3) Availability of carbon source (20 g / L each carbon source in the maximum growth condition)

Unit: Dry cell weight (DCW) (g / L) Carbon source 0 hour 24 hour 48 hour 72 hour Fructose 0.05 3.3 4.7 4.6 Glucose 0.05 3.3 5.2 4.5 Sucrose 0.05 3.6 5.1 5.2 Xylose 0.05 1.5 2.4 2.9

3. Glucose tolerance test of new yeast

In order to confirm the sugar content of Saccharomyces cerevisiae HY2012 (RYRR), seed culture was carried out in a basic YPD liquid medium (yeast extract 1%, Bacto peptone 1%, glucose 2%) for 24 hours at 30 ° C. and 150 rpm Followed by fermentation for 36 hours using a YPD medium having a glucose concentration of 300 g / L as a glucose-containing medium.

After the fermentation in the medium was completed, 5 ml of the sample for analysis was collected for centrifugation, washed twice with distilled water, and OD (Optical Density) value was measured at 590 nm in a spectrophotometer.

In addition, for the measurement of ethanol and glucose concentration, analytical samples were centrifuged and the supernatant was subjected to gas chromatography.

The graph shown in FIG. 1 shows the results of glucose tolerance test of Saccharomyces cerevisiae HY2012 (RYRR). As a control, saccharomyces cerevisiae of La Parisiene, an imported commercial yeast strain, 3 < / RTI > obtained by performing the same intragastric < RTI ID = 0.0 > experiments. ≪ / RTI >

   Comparing FIGS. 1 and 3, it can be seen that saccharomyces cerevisiae serovinia HY2012 (RYRR) exhibits higher glucose consumption rate, cell mass and alcohol production than commercially available yeast even in a high concentration medium of 300 g / L. Especially, the cell mass of Saccharomyces cerevisiae HY2012 (RYRR) was measured to be about twice as high as the culture time of 30 hours.

The characteristic of Saccharomyces cerevisiae HY2012 (RYRR) having such good glucose tolerance makes it possible to stably multiply cells, and it can be confirmed that it is very suitable as a yeast for yeast preparation.

4. Acid resistance test of new yeast

In order to confirm the acid resistance of Saccharomyces cerevisiae HY2012 (RYRR), seed cultivation was carried out at 30 ° C and 150 rpm in a basic YPD liquid medium (yeast extract 1%, Bacto peptone 1%, glucose 2%) for 24 hours YPD mediums were prepared by dividing the pH by citric acid and lactic acid into 6.3, 4.3, 3.3, 3.0, 2.6 and 2.2, respectively. The yeast was inoculated with the yeast and cultured for 72 hours at 30 ° C. and 150 rpm And the change of the amount of the cells was measured.

5 ml of sample for analysis was collected, centrifuged, washed twice with distilled water, and OD (Optical Density) value was measured at 590 nm of spectrophotometer. The results are shown in Tables 3 and 4 below.

Unit: Dry cell weight (DCW) (g / L) PH of medium through citric acid 24 hour 48 hour 72 hour 6.37 3.1 4.0 4.0 4.29 4.2 2.5 4.9 3.30 4.1 3.1 4.2 2.90 3.9 2.4 0.7 2.58 3.7 4.1 3.0 2.22 1.4 0.1 0.3

Unit: Dry cell weight (DCW) (g / L) The pH of the medium through lactic acid 24 hour 48 hour 72 hour 6.25 3.2 4.8 3.1 4.37 2.9 3.3 3.7 3.32 3.0 3.4 2.3 2.98 4.1 3.9 3.3 2.59 2.2 3.3 3.2 2.20 0.2 0.1 0.1

As shown in Tables 3 and 4, it was confirmed that Saccharomyces cerevisiae HY2012 (RYRR) was able to grow within a wide range of pH 2 to 6, and that the growth stoppage over time was not high . Therefore, Saccharomyces cerevisiae HY2012 (RYRR) has a rustic acid resistance. As a result, it is possible to grow the strain even when the acid condition at the beginning of the fermentation process is low, so that the safety of the fermentation condition have.

5. Analysis of brewing ability and flavor of fermented beans produced by new yeast

The brewing ability and flavor of the strain Saccharomyces cerevisiae HY2012 (RYRR) was confirmed by sulphurous immersion. Rice was brewed three times or more with water as a raw material for brewing, immersed in water that was twice the volume of rice for 2 hours, dehydrated for 1 hour, steamed for 40 minutes, cooled,

CFU/ml를 접종하여 혼합 발효하였다. 그 결과는 하기 표5에 나타난 것과 같다.The amount of sugar in the rice added was set to 150% of the rice, followed by incubation for 2 days in a sugar solution (modified koji or purified enzyme) and YPD medium. The yeast was centrifuged and washed once with distilled water

CFU / ml were inoculated and mixed. The results are shown in Table 5 below.

Increase acetaldehyde MeOH n-propanol iso-butanol isoamyl alcohol Furfural RYRR 58.70 59.16 38.38 44.61 403.32 0.12 Control group 41.46 68.00 52.84 32.26 299.19 1.21

As shown in Table 5, the strain RYRR was compared with the results of the experiment of saccharomyces cerevisiae of La Parisiene, an imported commercial yeast used as a control, and acetaldehyde produced in the course of alcohol fermentation It is confirmed that the amount of acetaldehyde, iso-butanol, and isoamyl alcohol is further increased to have excellent brewing ability.

Examples of the flavor components resulting from alcohol fermentation by microorganisms include butyl alcohol, iso-butanol, 2-phenethyl alcohol, ethyl acetate, iso-butanol, Isoamyl alcohol and the like are known. Among them, isobutanol and isoamyl alcohol are known as flavor components which give a fruit flavor. The difference in the flavor from the content of these main flavor components is used as an important index for defining the quality of the mainstream product produced through fermentation.

Table 6 shows the results of comparing the contents of isobutanol and isoamyl alcohol shown in Table 5 with those in other fermented soybean cultivars produced by other saccharomyces cerevisiae strains. As a control group, Saccharomyces cerevisiae, a commercially available yeast strain, was used.

Control RYRR Fermivin La Parisiene iso-butanol 32.26 44.61 35.88 27.03 isoamyl alcohol 299.19 403.32 400.90 250.89

As shown in Table 6, the fermented broth prepared by the fermentation method using Saccharomyces cerevisiae HY2012 (RYRR) showed the difference from the content of flavor components and the fermented broths prepared by the fermentation method using different strains I have.

That is, when fermented beverage is prepared using Saccharomyces cerevisiae HY2012 (RYRR), the flavor of fruit flavor is abundant to increase the preference of the user, and the strain used for the fermentation is different from the commercially available yeast Can be easily separated from the use.

Description of Saccharomyces cerevisiae HY2013 (YY5) (Accession No .: KCCM11548P)

The present invention relates to Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P) which is excellent in acid resistance and glucose tolerance and rich in flavor during fermentation, and a fermentation product produced by the fermentation process using this yeast , Which will be described below in detail with reference to the drawings.

1. Selection of new yeast

10 g of the sample collected from the rice straw of the paddy soil in Hwaseong city was cultured in 100 ml of 2% glucose solution for 24 hours, and then allowed to stand for 1 hour. 10 ml of the supernatant was inoculated into the YPD medium and cultured for 48 hours. After the incubation, the samples were cultured in YPD solid medium, incubated at 30 ℃ for 2 days, and then purified.

Among these yeast strains, 12 alcohol - resistant strains were selected by using an alcohol - supplemented medium to select yeast strains with excellent acid resistance and sugar content and rich in flavor during fermentation. Among them, yeast strains Five brewing fermentation tests were conducted. As a result, YY5 with high alcohol production ability and strong fruit flavor was selected.

2. Identification of new yeast

The isolated strain YY5 was analyzed by 18S rRNA sequencing and found to be 99% identical to Saccharomyces cerevisiae. The Korean culture center of microorganisms And deposited as a new KCCM11548P.

Here, the sequence listing of the nucleotide sequences used in the analysis is described in the sequence listing file to be appended, and the results of analysis by the phylogenetic method using the nucleotide sequences are shown in FIGS. 6 and 7.

Herein, the strain characteristics of Saccharomyces cerevisiae HY2012 (RYRR) named KCCM11547P are as follows.

(1) Form of bacteria: white to cream-colored round colony, 3x8 탆 oval

(2) emergence: multiparous, more than 30% sugar tolerance even in the restricted medium (nutrient source), mycelial development

(3) Availability of carbon source (20 g / L each carbon source in the maximum growth condition)

Unit: Dry cell weight (DCW) (g / L) Carbon source 0 hour 24 hour 48 hour 72 hour Fructose 0.05 3.5 5.0 5.1 Glucose 0.05 3.3 5.2 5.0 Sucrose 0.05 3.8 5.1 5.2 Xylose 0.05 1.3 2.2 2.7

3. Glucose tolerance test of new yeast

In order to confirm the sugar content of Saccharomyces cerevisiae HY2013 (YY5), seed culture was carried out in a basic YPD liquid medium (yeast extract 1%, Bacto peptone 1%, glucose 2%) for 24 hours at 30 ° C and 150 rpm Followed by fermentation for 36 hours using a YPD medium having a glucose concentration of 300 g / L as a glucose-containing medium.

After the fermentation in the medium was completed, 5 ml of the sample for analysis was collected for centrifugation, washed twice with distilled water, and OD (Optical Density) value was measured at 590 nm in a spectrophotometer.

In addition, for the measurement of ethanol and glucose concentration, the analytical sample is subjected to centrifugation and gas chromatography is performed with the supernatant obtained.

The graph shown in Fig. 2 shows the results of glucose tolerance test of Saccharomyces cerevisiae HY2013 (YY5). As a control group, Saccharomyces cerevisiae of La Parisiene, an imported commercial yeast strain, 3 < / RTI > obtained by performing the same intragastric < RTI ID = 0.0 > experiments. ≪ / RTI >

   2 and 3, it can be seen that Saccharomyces cerevisiae HY2013 (YY5) exhibits higher glucose consumption rate, cell mass and alcohol production than commercially available yeast even in a high concentration medium of 300 g / L. Especially, the cell mass of Saccharomyces cerevisiae HY2013 (YY5) was measured twice as high as 36 hours of incubation time.

The characteristic feature of Saccharomyces cerevisiae HY2013 (YY5) having such good glucose tolerance is that it is possible to stably multiply cells and is very suitable as a yeast for yeast preparation.

4. Acid resistance test of new yeast

In order to confirm the acid resistance of Saccharomyces cerevisiae HY2013 (YY5), seed cultivation was carried out at 30 ° C and 150 rpm in a basic YPD liquid medium (yeast extract 1%, Bacto peptone 1%, glucose 2%) for 24 hours YPD mediums were prepared by dividing the pH by citric acid and lactic acid into 6.3, 4.3, 3.3, 3.0, 2.6 and 2.2, respectively. The yeast was inoculated with the yeast and cultured for 72 hours at 30 ° C. and 150 rpm And the change of the amount of the cells was measured.

5 ml of sample for analysis was collected, centrifuged, washed twice with distilled water, and OD (Optical Density) value was measured at 590 nm of spectrophotometer. The results are shown in Tables 8 and 9 below.

Unit: Dry cell weight (DCW) (g / L) PH of medium through citric acid 24 hour 48 hour 72 hour 6.37 3.0 4.3 4.4 4.29 3.2 3.9 4.8 3.30 3.2 4.3 4.5 2.90 3.2 3.0 3.8 2.58 2.9 3.3 3.7 2.22 0.5 0.1 0.1

Unit: Dry cell weight (DCW) (g / L) The pH of the medium through lactic acid 24 hour 48 hour 72 hour 6.25 3.7 4.0 4.3 4.37 4.5 5.0 4.3 3.32 4.7 5.5 4.1 2.98 3.0 4.1 4.2 2.59 2.1 2.4 3.0 2.20 0.1 0.1 0.1

As shown in Table 8 and Table 9, it was confirmed that Saccharomyces cerevisiae HY2013 (YY5) was able to grow within a wide range of pH 2 to 6, and that the growth stoppage over time was not high . Therefore, Saccharomyces cerevisiae HY2013 (YY5) has a rustic acid resistance and as a result, it is possible to grow the strain even when the acid condition at the beginning of the fermentation process is low, so that the safety of the fermentation conditions have.

5. Analysis of brewing ability and flavor of fermented beans produced by new yeast

The brewing ability and flavor of the strain Saccharomyces cerevisiae HY2013 (YY5) was confirmed by sulphurous immersion. Rice was used as a raw material for brewing more than 3 times with water, immersed in water which was twice the volume of rice for 2 hours and dehydrated for 1 hour.

CFU/ml를 접종하여 혼합 발효하였다. 그 결과는 하기 표10에 나타난 것과 같다.The amount of water added to the rice without sugar was set to 150% of the rice, followed by incubation for 2 days in a sugar solution (modified koji or purified enzyme) and YPD medium. The yeast was centrifuged and washed once with distilled water

CFU / ml were inoculated and mixed. The results are shown in Table 10 below.

Increase acetaldehyde MeOH n-propanol iso-butanol isoamyl alcohol Furfural YY5 43.92 115.76 51.07 53.05 522.19 0.10 Control group 40.30 116.01 36.75 36.30 441.59 0.04

As shown in Table 10, strain YY5 was compared with the experimental results of Saccharomyces cerevisiae of La Parisiene, an imported commercial yeast used as a control, and acetaldehyde produced in the course of alcohol fermentation It is confirmed that the amount of acetaldehyde, n-propanol, iso-butanol and isoamyl alcohol is further increased to have excellent brewing ability.

Examples of the flavor components resulting from alcohol fermentation by microorganisms include butyl alcohol, iso-butanol, 2-phenethyl alcohol, ethyl acetate, iso-butanol, Isoamyl alcohol and the like are known. Among them, isobutanol and isoamyl alcohol are known as flavor components which give a fruit flavor. The difference in the flavor from the content of these main flavor components is used as an important index for defining the quality of the mainstream product produced through fermentation.

In particular, the contents of iso-butanol and isoamyl alcohol shown in Table 10 were compared with those in other fermented soybean cultivars using other saccharomyces cerevisiae strains. As a control group, Saccharomyces cerevisiae, a commercially available yeast strain, was used.

Control YY5 Fermivin La Parisiene iso-butanol 36.30 53.05 33.05 37.30 isoamyl alcohol 441.59 522.19 446.52 427.46

As shown in Table 11, the fermented beans produced by the fermentation process using the Saccharomyces cerevisiae HY2013 (YY5) were fermented from the content of flavor components to the fermented beans produced by the fermentation without sugar fermentation using different strains Difference.

That is, when fermented beverage is prepared using Saccharomyces cerevisiae HY2013 (YY5), the flavor of fruit flavor is abundant and the taste of the user can be increased, and the strain used for the fermentation is different from the commercially available yeast Can be easily separated from the use.

The embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection is to be construed in accordance with the following claims, and all technical ideas within the scope of equivalents thereof should be construed as being included in the scope of the present invention.

Korea Microorganism Conservation Center KCCM11547P 20140618 Korea Microorganism Conservation Center KCCM11548P 20140618

<110> GyeongGi-Do <120> Flavor-enhancing yeast Saccharomyces cerevisiae and brewed          alcohol made therewith <130> P2014-090-1 <160> 2 <170> Kopatentin 2.0 <210> 1 <211> 1662 <212> RNA Saccharomyces cerevisiae HY2012 (RYRR) 18S rRNA <400> 1 agtataagca atttatacag tgaaactgcg aatggctcat taaatcagtt atcgtttatt 60 tgatagttcc tttactacat ggtataactg tggtaattct agagctaata catgcttaaa 120 atctcgaccc tttggaagag atgtatttat tagataaaaa atcaatgtct tcggactctt 180 tgatgattca taataacttt tcgaatcgca tggccttgtg ctggcgatgg ttcattcaaa 240 tttctgccct atcaactttc gatggtagga tagtggccta ccatggtttc aacgggtaac 300 ggggaataag ggttcgattc cggagaggga gcctgagaaa cggctaccac atccaaggaa 360 ggcagcaggc gcgcaaatta cccaatccta attcagggag gtagtgacaa taaataacga 420 tacagggccc attcgggtct tgtaattgga atgagtacaa tgtaaatacc ttaacgagga 480 acaattggag ggcaagtctg gtgccagcag ccgcggtaat tccagctcca atagcgtata 540 ttaaagttgt tgcagttaaa aagctcgtag ttgaactttg ggcccggttg gccggtccga 600 ttttttcgtg tactggattt ccaacggggc ctttccttct ggctaacctt gagtccttgt 660 ggctcttggc gaaccaggac ttttactttg aaaaaattag agtgttcaaa gcaggcgtat 720 tgctcgaata tattagcatg gaataataga ataggacgtt tggttctatt ttgttggttt 780 ctaggaccat cgtaatgatt aatagggacg gtcgggggca tcagtattca attgtcagag 840 gtgaaattct tggatttatt gaagactaac tactgcgaaa gcatttgcca aggacgtttt 900 cattaatcaa gaacgaaagt taggggatcg aagatgatca gataccgtcg tagtcttaac 960 cataaactat gccgactagg gatcgggtgg tgttttttta atgacccact cggcacctta 1020 cgagaaatca aagtctttgg gttctggggg gagtatggtc gcaaggctga aacttaaagg 1080 aattgacgga agggcaccac caggagtgga gcctgcggct taatttgact caacacgggg 1140 aaactcacca ggtccagaca caataaggat tgacagattg agagctcttt cttgattttg 1200 tgggtggtgg tgcatggccg ttcttagttg gtggagtgat ttgtctgctt aattgcgata 1260 acgaacgaga ccttaaccta ctaaatagtg gtgctagcat ttgctggtta tccacttctt 1320 agagggacta tcggtttcaa gccgatggaa gtttgaggca ataacaggtc tgtgatgccc 1380 ttagacgttc tgggccgcac gcgcgctaca ctgacggagc cagcgagtct aaccttggcc 1440 ggaggtctt ggtaatcttg tgaaactccg tcgtgctggg gatagagcat tgtaattatt 1500 gctcttcaac gaggaattcc tagtaagcgc aagtcatcag cttgcgttga ttacgtccct 1560 gccctttgta cacaccgccc gtcgctagta ccgattgaat ggcttagtga ggcctcagga 1620 tctgcttaga gaagggggca actccatctc agagcggaga at 1662 <210> 2 <211> 1707 <212> RNA <213> Saccharomyces cerevisiae HY2013 (YY5) 18S rRNA <400> 2 catgtctagt atagcattta tacagtgaaa ctgcgaatgg gctcatttaa atcagttatc 60 gtttatttga tagttccttt actacatagg tataactcgt ggtaattcta gagctaatac 120 atgcttaaaa tctcgaccct ttggaagaga tgtatttatt agataaaaaa tcaatgtctt 180 cggactcttt gatgattcat aataactttt cgaatcgcat ggccttgtgc tggcgatggt 240 tcattcaaat ttctgcccta tcaactttcg atggtaggat agtggcctac catggtttca 300 acgggtaacg gggaataagg gttcgattcc ggagagggag cctgagaaac ggctaccaca 360 tccaaggaag gcagcaggcg cgcaaattac ccaatcctaa ttcagggagg tagtgacaat 420 aaataacgat acagggccca ttcgggtctt gtaattggaa tgagtacaat gtaaatacct 480 taacgaggaa caattggagg gcaagtctgg tgccagcagc cgcggtaatt ccagctccaa 540 tagcgtatat taaagttgtt gcagttaaaa agctcgtagt tgaactttgg gcccggttgg 600 ccggtccgat tttttcgtgt actggatttc caacggggcc tttccttctg gctaaccttg 660 agtccttgtg gctcttggcg aaccaggact tttactttga aaaaattaga gtgttcaaag 720 caggcgtatt gctcgaatat attagcatgg aataatagaa taggacgttt ggttctattt 780 tgttggtttc taggaccatc gtaatgatta atagggacgg tcgggggcat cagtattcaa 840 ttgtcagagg tgaaattctt ggatttattg aagactaact actgcgaaag catttgccaa 900 ggacgttttc attaatcaag aacgaaagtt aggggatcga agatgatcag ataccgtcgt 960 agtcttaacc ataaactatg ccgactaggg atcgggtggt gtttttttaa tgacccactc 1020 ggcaccttac gagaaatcaa agtctttggg ttctgggggg agtatggtcg caaggctgaa 1080 acttaaagga attgacggaa gggcaccacc aggagtggag cctgcggctt aatttgactc 1140 aacacgggga aactcaccag gtccagacac aataaggatt gacagattga gagctctttc 1200 ttgattttgt gggtggtggt gcatggccgt tcttagttgg tggagtgatt tgtctgctta 1260 attgcgataa cgaacgagac cttaacctac taaatagtgg tgctagcatt tgctggttat 1320 ccacttctta gagggactat cggtttcaag ccgatggaag tttgaggcaa taacaggtct 1380 gtgatgccct tagacgttct gggccgcacg cgcgctacac tgacggagcc agcgagtcta 1440 accttggccg agaggtcttg gtaatcttgt gaaactccgt cgtgctgggg atagagcatt 1500 gtaattattg ctcttcaacg aggaattcct agtaagcgca agtcatcagc ttgcgttgat 1560 tacgtccctg ccctttgtac acaccgcccg tcgctagtac cgattgaatg gcttagtgag 1620 gcctcaggat ctgcttagag aagggggcaa ctccatctca gagcggagaa tttggacaaa 1680 cttggtcatt agagaactaa agtcgta 1707

Claims (4)

Saccharomyces cerevisiae HY2012 (RYRR) (Accession No .: KCCM11547P)
Saccharomyces cerevisiae HY2013 (YY5) (Accession No .: KCCM11548P)
Wherein the fermented milk is produced by a fermentation process using Saccharomyces cerevisiae HY2012 (RYRR) (accession number: KCCM11547P).
Wherein the fermented milk is produced by a fermentation process using Saccharomyces cerevisiae HY2013 (YY5) (accession number: KCCM11548P).

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