KR20170009140A

KR20170009140A - Saccharomyces cerevisiae having enhanced salt tolerance, sugar tolerance and alcohol tolerance, and method for manufacturing cereal-fermented material using the same

Info

Publication number: KR20170009140A
Application number: KR1020150100649A
Authority: KR
Inventors: 김경옥; 백은종; 천지은; 최용호; 허병석
Original assignee: 샘표 주식회사
Priority date: 2015-07-15
Filing date: 2015-07-15
Publication date: 2017-01-25

Abstract

Disclosed herein are Saccharomyces cerevisiae strains having improved salt tolerance, resistance to spoilage and alcohol resistance, and methods for producing fermented cereals using the same. The strain of Saccharomyces cerevisiae, which is one aspect of the present invention, is improved in salt tolerance, sugar resistance and alcohol resistance, and can survive even in a harsh environment of high saltiness, high sugar content and high alcohol, and can maintain excellent efficacy . In addition, the strain can produce ferulic acid simultaneously with alcohol fermentation. Therefore, the above-mentioned strains can be used to stably produce fermented cereal grains, and various food compositions including fermented cereal grains can be produced.

Description

FIELD OF THE INVENTION The present invention relates to a strain of Saccharomyces cerevisiae having improved salt tolerance, resistance to alcohol and alcohol, and a method for producing a fermented cereal product using the same. BACKGROUND ART SAME}

Disclosed herein are strains of Saccharomyces cerevisiae having improved salt tolerance, resistance to spoilage and alcohol resistance, and methods for preparing fermented cereals using the strains.

The traditional meaning of fermentation is to convert the substrate into a metabolite that we want to use microorganisms, but in modern times, it means the metabolism that is carried out while growing using the energy (ATP) generated by the microorganisms reducing the electron transport do.

Fermentation can be divided into aerobic fermentation, anaerobic fermentation, and anaerobic fermentation depending on the oxygen requirement of the microorganism. Representative products made from fermentation include fermented foods, brewers, fermented substances and their derivatives, enzymes, food protein and bio-energy.

In Korea, fermentation techniques using alcohol and carbon dioxide, which are by-products of yeast's inorganic respiration, are widely used in the field of brewing and baking. The production efficiency and the quality of the product vary greatly depending on the kind of the yeast to be used. Therefore, it is necessary to develop various yeasts suitable for the purpose.

Biotechnology Trends Analysis of New Materials Using Bioconversion Technology, Gyeongbuk Techno Park Strategic Business Planning Team, December 2008

In one aspect, an object of the present invention is to provide a process for producing Saccharomyces cerevisiae, which has improved salt tolerance, cerevisiae strain.

In another aspect, an object of the present invention is to provide a strain having high ferulic acid esterase activity.

In another aspect, an object of the present invention is to provide a grain fermentation product containing a large amount of ferulic acid.

In another aspect, an object of the present invention is to produce a cereal fermentation product stably in the environment of high salinity, high sugar content and high alcohol.

In another aspect, an object of the present invention is to provide a food composition with improved flavor.

In one aspect, the present invention relates to a ferulic acid esterase-producing Saccharomyces cerevisiae cerevisiae .

In another aspect, the present invention is a grain fermentation product fermented by a strain in Saccharomyces cerevisiae.

In another aspect, the invention is a food composition comprising a grain fermentation product.

In another aspect, the present invention is a method for producing a grain fermentation product, comprising culturing the strain in Saccharomyces cerevisiae.

Saccharomyces cerevisiae strain, which is one aspect of the present invention, is capable of surviving in a harsh environment of high salt tolerance, high sugar content and high alcohol with improved salt tolerance, resistance to alcohol and alcohol, Lt; / RTI > In addition, the strain can produce ferulic acid simultaneously with alcohol fermentation. Therefore, the above-mentioned strains can be used to stably produce fermented cereal grains, and various food compositions including fermented cereal grains can be produced.

1 is, in my process serenity busy with the deposit of Saccharomyces (Saccharomyces cerevisiae ) SMY-63 strains.
Fig. 2 shows PCR results of 26s rDNA of SMY-63 strain in Saccharomyces cerevisiae.
Fig. 3 is a diagram showing the nucleotide sequence of 18s rRNA of SMY-63 strain in Saccharomyces cerevisiae.
Fig. 4 is a diagram showing glucose consumption and alcohol production of SMY-63 strain in Saccharomyces cerevisiae in case of rice (A) and brown rice (B), respectively.
FIG. 5 is a graph showing the viable cell count (FIG. 5A) of SMY-63 strain in Saccharomyces cerevisiae, glucose consumption amount (B), alcohol production amount (C) and alcohol yield (D) according to glucose content.
FIG. 6 is a graph showing the number of viable cells (FIG. 5A) of SMY-63 strain, glucose consumption amount (B), alcohol production amount (C) and alcohol yield (D) according to sodium chloride in Saccharomyces cerevisiae.
Fig. 7 is a diagram showing qualitative analysis of ferulic acid esterase activity of SMY-63 strain in Saccharomyces cerevisiae.

Hereinafter, the present invention will be described in detail.

Mai Seth Serenity busy as Saccharomyces (Saccharomyces cerevisiae ) is an anaerobic yeast belonging to the genus Saccharomyces, which has an efficacy from ethanol and is generally used for the production of beer or wine.

In one aspect, the present invention relates to a ferulic acid esterase producing ability Saccharomyces cerevisiae cerevisiae .

From the above viewpoint, the strain can produce ferulic acid esterase together with alcohol fermentation.

In the present specification, ferulic acid esterase may mean an enzyme that decomposes a polysaccharide to produce ferulic acid therefrom. In this specification, ferulic acid is a compound having the formula C ₁₀ H ₁₀ O, can be of lignin which forms the cell walls of the plant precursor. Ferulic acid has an antioxidant effect that neutralizes active oxygen such as superoxide ion, nitrogen oxide, and hydroxyl radical. It removes melanin pigment and suppresses spiny and freckle formation, so it has excellent cosmetic effect. It also has blood glucose lowering effect and cholesterol lowering effect have. In the present specification, the polysaccharide may mean a carbohydrate in which one or more monosaccharides are formed by hydrolysis. Specifically, it may include a covalent bond of lignin with hemicellulose, cellulose, starch, and glycogen.

From the above viewpoint, the strain was added to 2 ml of a solution prepared by adding 0.5 mM 4-nitrophenyl ferulate (4NPF) to 0.1 M potassium phosphate buffer solution at pH 6.5, mL, and the enzyme activity of ferulic acid esterase measured after reacting at 40 for 30 minutes may be 25 mU / g to 55 mU / g.

In the present specification, the unit (unit U) may be a unit that indicates the degree of enzyme activity that converts 1 mu mol of substrate per minute. For example, the ferulic acid esterase unit 1 may mean that the enzyme produces 1 [mu] mol of 4NP (4-nitrophenol) for one minute from the substrate 4-nitrophenyl ferulate (4NPF).

The enzyme level is not limited, but is preferably 15 to 55 mU / g, particularly 20 to 55 mU / g, 25 to 52 mU / g, specifically 25 to 49 mU / g, specifically 25 to 46 mU / G, specifically 27 to 37 mU / g, or specifically 27 to 35 mU / g, more specifically 25 to 40 mU / g, particularly 25 to 37 mU / To 35 mU / g, and more specifically from 31 to 35 mU / g. For example, a standard assay in which the unit value is known is diluted by concentration, a standard assay is performed, a standard curve is obtained by quantifying sodium hydroxide consumption per enzyme unit, And the sodium hydroxide consumption of the enzyme for which the activity is to be determined can be obtained by substituting the regression equation into the consumption of sodium hydroxide.

In one aspect of the present invention, the strain comprises 1 wt% yeast, 2 wt% peptone, and 2 wt% dextrose, based on the total weight of the culture medium; In a medium further comprising at least one selected from the group consisting of 20% by weight of glucose, 2% by weight of sodium chloride and 10% by weight of alcohol, the strain is added to 0.5% by weight of lyophilized saccharomyces cerevisiae at 30 DEG C Which is a strain of Saccharomyces cerevisiae having an alcohol yield of 80% or more as defined by the following formula when cultured for 20 hours or more:

.

From the above viewpoint, the theoretical alcohol production amount can be obtained by the following equation:

C ₆ H ₁₂ O ₆ ? 2C ₂ H ₅ OH + 2CO ₂ + ₂ ATP.

From the above viewpoint, the above-mentioned medium can be used by improving the known YPD medium which is a medium containing yeast extract, polypeptone and dextrose.

From the above viewpoint, the strain may exhibit an alcohol yield of 95% or more when cultured in the medium at 30 DEG C for 20 hours or more.

The above yield may be obtained under culturing conditions comprising 20 to 40 wt% of glucose, 2 to 5 wt% of sodium chloride, and 10 to 15 wt% of alcohol.

From the above viewpoint, the yield of alcohol in the culturing condition may be 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, but is not limited thereto.

A strain which is an aspect of the present invention may be a strain which is Saccharomyces cerevisiae SMY-63 (Accession No. KCTC 12749BP).

In another aspect, the present invention relates to a method for producing Saccharomyces cerevisiae cerevisiae . < / RTI >

In view of the above, the grain may be rice, and may be brown rice, but is not limited thereto. For example, the cereal may mean a raw material including starch and means at least one selected from the group consisting of rice (rice), barley mill, rice, bean, red bean, millet, sorghum and corn which contain starch and not limitation can do.

In view of the above, the grain fermentation product may comprise 1.0% by weight or more of total amino acids, based on the total weight of the fermentation product. At least 1, at least 1.2, at least 1.3, at least 1.4, at least 1.5, at least 1.6, at least 1.7, at least 1.8, at least 1.9, , Not less than 2.0 wt%, not less than 3.0 wt%, not less than 4.0 wt%, or not less than 5.0 wt%.

Further, in view of the above, the grain fermented product may contain 0.13 wt% or more of free amino acid, based on the total weight of the fermented product. The free amino acid may be at least 0.10% by weight, at least 0.11% by weight, at least 0.12% by weight, at least 0.13% by weight, at least 0.14% by weight, at least 0.15% by weight, at least 0.16% by weight, at least 0.17% by weight, at least 0.18% But is not limited to, at least 0.30 weight percent, at least 0.20 weight percent, at least 0.30 weight percent, at least 0.40 weight percent, at least 0.50 weight percent, at least 0.60 weight percent, at least 0.70 weight percent, or at least 0.80 weight percent.

The term " total amino acid " as used herein may mean any amino acid contained in the fermentation product or composition. For example, a binding amino acid, a free amino acid, and the like. In addition, free amino acids may refer to amino acids in which amino acid molecules are present singly, unlike binding amino acids such as proteins or peptides.

In another aspect, the present invention is a food composition comprising the grain fermentation product.

In view of the above, the food composition may be selected from the group consisting of sauces, beverages, seasonings and sake. The cereal fermentation product may be used in addition to the food compositions listed above to enhance the taste and flavor of the food composition.

In view of the above, the food composition may be hot sauce and may be a Korean style sauce. In the present specification, the Korean style sauce may mean an additive that adds flavor or flavor to food, and may include, but is not limited to, roast beef sauce, fermented vinegar, soy sauce, miso, .

The food composition may optionally contain various food materials other than sweeteners such as syrup, such as various saccharides, thickeners, emulsifiers and various vitamin agents. Specific examples of such food materials include saccharides such as sucrose, glucose, fructose, palatinose, trehalose, lactose, xylose and maltose, sorbitol, xylitol, erythritol, lactitol, palatinate , Sugar alcohol such as reduced starch syrup and reduced maltose starch syrup, high-intensity sweetener such as aspartame, thaumatin, sucrose, acesulfame K and stevia, agar, gelatin, carrageenan, guar gum, Various stabilizers such as carnauba wax, xanthan gum, pectin, locust bean gum, geran gum, carboxymethyl cellulose, soy polysaccharides and propylene alginate, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, Emulsifiers such as lecithin, milk fat such as cream, butter and sour cream, acidic agents such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid and gluconic acid, , Vitamins such as vitamin B, vitamin C and vitamin E, minerals such as calcium, magnesium, zinc, iron and manganese, yoghurt, beryl, orange, Flavors such as apple, mint, grape, apricot, fair, custard cream, picnic, melon, banana, tropical, herbal, tea, coffee and the like can be mixed.

In another aspect, the present invention is a method for producing a grain fermentation product, comprising culturing a strain of Saccharomyces cerevisiae .

From the above viewpoint, the production method can be carried out by inoculating a strain of 0.05 to 2.0% based on the total weight of the culture liquid. 0.1 to 2.0%, 0.1 to 2.0%, 0.1 to 1.7%, 0.1 to 1.5%, 0.1 to 1.3%, 0.1 to 1.1%, 0.1 To about 0.9%, 0.1% to 0.7%, 0.1% to 0.6%, 0.1% to 0.5%, 0.1% to 0.4%, or 0.3% to 0.5%.

In view of the above, the production method may further include liquefaction and saccharification of the cereal before the step of culturing the strain, wherein the step of culturing the strain may be to ferment the liquefied and saccharified cereal .

, The grain is washed with water and immersed for 1 to 3 hours. Then, the water is drained and purified water at 80 to 90 ° C is added to the dipped grain weight ratio of 1 to 2 times and 0.05 to 1% of liquefying enzyme (for example, Liquozyme (NOVOZYME)) is added and reacted at 80 to 90 ° C. After cooling to 50 to 70 ° C, a saccharifying enzyme (eg, AMG (Novozymes)) is added at 0.05 to 1% can do.

In view of the above, the manufacturing method may include fermenting the liquefied and saccharified grain for 16 to 22 hours. The fermentation time is not limited, and may be from 13 hours to 25 hours, from 16 to 22 hours, from 17 to 22 hours, from 17 to 21 hours, from 17 to 20 hours, from 18 to 22 hours, from 18 to 21 hours, from 18 to 20 hours, 22 hours, 19 to 21 hours, or 19 to 20 hours.

In one aspect of the present invention, cereal is a raw material containing starch and includes, but is not limited to, rice (rice), barley mill, barley, bean, bean paste, Corn, and the like.

Hereinafter, the present invention will be described more specifically with reference to the following examples. However, the following embodiments are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited thereto.

[Experimental Example 1] Identification of strain

Commercial conventional yeast was sampled, mixed well in nutrient medium, plated on agar medium, cultured at 30 ° C for 24 hours, and then morphologically different bacteria were selected. After that,

In order to identify the yeast isolated in the present invention, yeast extracts were inoculated in YPD (Yeast extract 1%, Peptone 2%, Dextrose 2%) medium and shake cultured for 30 to 24 hours to harvest the mycelia. The genomic DNA purification kit DNA purification kit, promega). Primers for nucleotide sequence analysis were prepared and PCR was performed and identified using NCBI BLAST (http://www.ncbi.nlm.nih.gov) program. Specifically, the 26S rDNA fragments were identified based on the homology of the gene sequences. FIG. 2 shows the PCR result of 26S rDNA of the strain of the present invention, and FIG. 3 shows the nucleotide sequence of 18s rRNA of the strain of the present invention.

The primers described in Table 1 below were used for strain identification.

Primer Oligo sequence NL1 (forward) 5'-GCA TAT CAA TAA GCG GAG GAA AAG-3 ' NL6 (reverse) 5'-CGC CAG TGC TGC TTA CC-3 ' NL4 (sequencing) 5'-GGT CCG TGT TTC AAG ACG G-3 '

In Table 1, NL4 is an oligo dT primer.

[Example 1] Alcohol fermentation of identified strains

Alcohol fermentation was carried out using strain SMY-63 ( Saccharomyces cerevisiae , Accession No. KCTC 12749BP) deposited by Sampei Foods.

First, 200 g of rice or brown rice was washed three times, then immersed in purified water for 1 to 3 hours at room temperature, and water was removed. After the addition of 1 ~ 2 times of the purified water heated to 80 ~ 90 ℃, the liquozyme of Novozymes was treated with 0.05 ~ 1% of the substrate weight ratio for liquefaction. After liquefaction was completed, After cooling, Novogyme AMG was treated with 0.05 to 1% of the substrate weight ratio for saccharification, and after decomposition, it was cooled to 25 to 30 ° C. The yeast of the present invention, which had been preserved in a freeze-dried state, was subcultured and activated, and 0.1 to 0.5% by weight of the mixture was inoculated and subjected to alcohol fermentation in a thermostat.

[Example 2] Measurement of alcohol production ability, resistance to alcohol and alcohol resistance of strain

In addition to measuring alcohol production ability, glucose tolerance was measured by varying glucose concentration and alcohol resistance was measured simultaneously. And the alcohol production ability was measured when the fermentation substrate was rice and brown rice (Fig. 4). For the experiment, the final glucose concentration was adjusted to 2%, 20% and 40% for the glucose tolerance test by adjusting the medium of control YPD (Yeast extract 1%, Peptone 2%, Dextrose 2%, Difco) During the incubation, the cell optical density and alcohol production amount according to glucose consumption were measured (Fig. 5). Cell optical density was measured by centrifuging 1 ml of the yeast culture of each medium, discarding the supernatant, mixing with 1 ml of distilled water, vortexing well, and measuring the absorbance at OD ₆₀₀ . As a result, the strain SMY-63 (Saccharomyces cerevisiae, accession number KCTC 12749BP) of the present invention showed the highest viable cell count when cultured in 20% glucose compared to the control (glucose 2%) and produced the largest amount of alcohol Thus, it was found that the strain of the present invention has excellent resistance to chemicals and alcohol resistance.

[Example 3] Salt resistance measurement of strain

In order to confirm the endocrine disrupting properties of the yeasts identified in Experimental Example 1 of the present invention, the growth characteristics at the salt resistance condition were confirmed. For experimental control YPD (Yeast extract 1% Peptone 2%, Dextrose2%) by modifying the culture medium NaCl (Sodium chloride) to was added by each of 0%, 2%, 5% and incubated at 30 ℃ thermostat, OD ₆₀₀ value And the viable cell count was measured. As a result, the strain of the present invention showed a viable cell count and alcohol productivity comparable to 0% sodium chloride environment even in a 2% sodium chloride environment (FIG. 6).

[Example 4] Ferulic acid esterase enzyme activity measurement

In order to verify the ferulic acid esterase activity, the band size of the standard substance enzyme was qualitatively analyzed in the pure yeast culture solution by SDS-PAGE (FIG. 7). Enzyme activities of yeast were assayed by quantitative analysis. Quantitative analysis of the enzyme was carried out by treating 0.1 ml of 0.4% ethyl butyrate in 25 ml of a 10 mM borate buffer (pH 8.0), adjusting the pH to 8.0 with 1 N NaOH, The amount of consumed 0.01 N NaOH consumed at the time of the adjustment to the enzyme activity was measured and compared with the standard curve of the standard enzyme solution (Estera 50 U / ml, Sigma Aldrich), and the enzyme activity of the yeast . As a result, an enzyme activity of about 33.2 mU / g could be measured as shown in Table 2.

Ferulic acid esterase Unit (mU / g) 33.2

[Example 5] Measurement of components of cereal fermented product

The components of the rice fermented product prepared using the strain of the present invention were measured and the results are shown in Table 3 below. As a result, the contents of total amino acids and free amino acids were higher than those of commercially available grain fermented products.

ingredient content fruit sugar 0.02% glucose 18.76% saccharose 0.00% Maltose 2.13% Lactose 0.00% calcium 2.83 mg / 100 g sign 56.20 mg / 100g iron 0.07 mg / 100 g salt 15.13 mg / 100 g Vitamin B1 0.07 mg / 100 g Vitamin B2 0.03 mg / 100 g Vitamin B6 0.04 mg / 100 g Vitamin E 0.60 mg / 100 g Folic acid 673.93 mg / 100 g zinc 0.18 mg / 100 g manganese 0.14 mg / 100 g TN 0.38% AN 0.08% Crude Polysaccharide 1.2% Arabi loxylan 22mg / 100g Total amino acid 1.2% Free amino acid 0.15%

Hereinafter, a formulation example of a composition according to one aspect of the present invention will be described below. However, the present invention can be applied to various other formulations, which are not intended to limit the present invention.

[Formulation Example 1] Soy sauce

ingredient Content (% by weight) The strain powder of Example 1 One% Defatted soybeans 22.4% Wheat wheat 10% Sun salt 5% Liquid fructose 5% Synthetic preservative One% Purified water 60% nitrogen 1.3% Other Balance

[Formulation Example 2] miso

ingredient Content (% by weight) The strain powder of Example 1 One% Defatted soybeans 40% Wheat flour 10% Refined salt 15% Alpha soybean powder 5% chili powder 5% Purified water 30% end 1.3% Other Balance

[Formulation Example 3]

ingredient Content (% by weight) The strain powder of Example 1 One% chili powder 1.33% Wheat flour 10% Soy Sauce 5% Refined salt 15% Purified water 20% Other Balance

Institution name: Korea Biotechnology Research Institute

Accession number: KCTC12749BP

Checked on: 20150122

<110> SAMPIO FOOD COMPANY <120> SACCHAROMYCES CEREVISIAE HAVING ENHANCED SALT TOLERANCE, SUGAR TOLERANCE AND ALCOHOL TOLERANCE, AND METHOD FOR MANUFACTURING CEREAL-FERMENTED MATERIAL USING THE SAME <130> 15P250IND <160> 4 <170> Kopatentin 2.0 <210> 1 <211> 822 <212> DNA <213> Artificial Sequence <220> <223> Saccharomyces cerevisiae 18s rRNA <400> 1 tttccgtagg tgaacctgcg gaaggatcat taaagaaatt taataatttt gaaaatggat 60 ttttttgttt tggcaagagc atgagagctt ttactgggca agaagacaag agatggagag 120 tccagccggg cctgcgctta agtgcgcggt cttgctaggc ttgtaagttt ctttcttgct 180 attccaaacg gtgagagatt tctgtgcttt tgttatagga caattaaaac cgtttcaata 240 caacacactg tggagttttc atatctttgc aactttttct ttgggcattc gagcaatcgg 300 ggcccagagg taacaaacac aaacaatttt atttattcat taaatttttg tcaaaaacaa 360 gaattttcgt aactggaaat tttaaaatat taaaaacttt caacaacgga tctcttggtt 420 ctcgcatcga tgaagaacgc agcgaaatgc gatacgtaat gtgaattgca gaattccgtg 480 aatcatcgaa tctttgaacg cacattgcgc cccttggtat tccagggggc atgcctgttt 540 gagcgtcatt tccttctcaa acattctgtt tggtagtgag tgatactctt tggagttaac 600 ttgaaattgc tggccttttc attggatgtt ttttttccaa agagaggttt ctctgcgtgc 660 ttgaggtata atgcaagtac ggtcgtttta ggttttacca actgcggcta atctttttta 720 tactgagcgt attggaacgt tatcgataag aagagagcgt ctaggcgaac aatgttctta 780 aagtttgacc tcaaatcagg taggagtacc cgctgaactt aa 822 <210> 2 <211> 24 <212> DNA <213> Artificial Sequence <220> <223> Primer_NL1 (forward) <400> 2 gcatatcaat aagcggagga aaag 24 <210> 3 <211> 17 <212> DNA <213> Artificial Sequence <220> <223> Primer_NL6 (reverse) <400> 3 cgccagtgct gcttacc 17 <210> 4 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> Primer_NL4 (sequencing) <400> 4 ggtccgtgtt tcaagacgg 19

Claims

Saccharomyces cerevisiae strain having ability to produce ferulic acid esterase.

The method according to claim 1,
Wherein the strain comprises:
Saccharomyces cerevisiae strain producing ferulic acid esterase with alcohol fermentation.

The method according to claim 1,
Wherein the strain comprises:
0.1 mL of the culture broth was added to 2 mL of a solution prepared by adding 0.5 mM of 4-nitrophenyl ferulate (4NPF) to 0.1 M potassium phosphate buffer solution at pH 6.5, And the enzyme activity of ferulic acid esterase measured after the reaction for 25 minutes to 55 minutes was 55 mU / g, and the strain was Saccharomyces cerevisiae.

The method of claim 1, wherein the strain
Based on the gross weight of the medium,
1 wt% yeast extract, 2 wt% peptone, and 2 wt% dextrose;
In a medium further comprising at least one selected from the group consisting of 20% by weight of glucose, 2% by weight of sodium chloride and 10% by weight of alcohol,
The strain was added to 0.5% by weight of lyophilized Saccharomyces cerevisiae
When cultured at 30 DEG C for 20 hours,
A strain of Saccharomyces cerevisiae having an alcohol yield of 80% or more as defined by the following formula:

.

5. The method of claim 4,
A strain of Saccharomyces cerevisiae having an alcohol yield of 95% or more.

The method according to claim 1,
The strain
Mai Seth Serenity busy as Saccharomyces (Saccharomyces S. cerevisiae SMY-63 KCTC 12749BP, Saccharomyces cerevisiae strain.

A fermented grain fermented by a strain according to any one of claims 1 to 6.

8. The method of claim 7,
The grain is rice, the grain fermented product.

9. The method of claim 8,
The rice is brown rice grain fermented product.

8. The method of claim 7,
The grain fermentation product, based on the total weight of the fermentation product,
A grain fermentation product comprising at least 1.0% by weight total amino acid.

8. The method of claim 7,
The grain fermentation product, based on the total weight of the fermentation product,
A grain fermentation product comprising at least 0.13% by weight free amino acid.

A food composition comprising the fermented grain of claim 7.

13. The method of claim 12,
The food composition may contain,
Sauce, beverage, seasoning, and alcoholic beverage.

14. The method of claim 13,
Wherein the food composition is hot sauce.

A method for producing a grain fermentation product comprising culturing the strain of any one of claims 1 to 6.

16. The method of claim 15,
Wherein 0.05 to 1.0% by weight of a strain is inoculated and cultured based on the total weight of the culture medium.

16. The method of claim 15,
Further comprising liquefying and saccharifying the grain prior to the step of culturing the strain, wherein the step of culturing the strain comprises fermenting the liquefied and saccharified cereal.

16. The method of claim 15,
Wherein the fermentation comprises fermenting the liquefied and saccharified cereal for 16 to 22 hours.