KR20220028431A - Preparation method of alcoholic beverage using recovered yeast extract - Google Patents

Abstract

The present invention relates to a preparation method of an alcoholic beverage which comprises: an immersing step of adding and reacting at least one selected from a group consisting of malt and barley and at least one selected from a group consisting of a liquefaction enzyme and a saccharification enzyme to brewage water to prepare a saccharification liquid; a wort preparation step of adding a recovered yeast extract to the reactant and boiling the same to prepare wort; and a fermentation step of inoculating the wort with yeast for fermentation and fermenting the same.

Description

Manufacturing method of alcoholic beverages using recovered yeast extract {PREPARATION METHOD OF ALCOHOLIC BEVERAGE USING RECOVERED YEAST EXTRACT}

The present invention relates to a method for producing alcoholic beverages using a recovered yeast extract.

Yeast in the beer manufacturing process is one of the essential raw materials. It contains polysaccharides such as beta-glucan, vitamins, and minerals of the yeast itself, and contains more than 50% of protein and essential amino acids. It is one of the materials widely used in food, nutritional supplements, and cosmetics. For example, Korean Patent No. 10-2018512 describes a composition for scalp care including brewer's yeast extract, and Korean Patent No. 10-1883726 describes a method for manufacturing a cosmetic composition comprising brewer's yeast extract.

The present inventors have completed the present invention by confirming that while researching a method of utilizing yeast, a by-product in the beer manufacturing process, it is possible to manufacture alcohol with excellent sensory properties when manufacturing alcohol using the yeast as a by-product and using it as a nitrogen source. .

It is an object of the present invention to provide a method for manufacturing alcoholic beverages using yeast, a by-product of the beer manufacturing process.

In order to achieve the above object, the present invention,

A soaking step of preparing a saccharification solution by adding and reacting at least one selected from the group consisting of malt and barley, and at least one selected from the group consisting of liquefied enzymes and saccharification enzymes to brewing water;

A wort production step of adding recovered yeast extract to the reactant and boiling to prepare wort; And

Including a fermentation step of inoculating the yeast for fermentation into the wort and fermenting,

A method for producing alcohol is provided.

Alcohol produced by the manufacturing method of the present invention has a high fermentation rate, thus reducing manufacturing cost, and having excellent sensory properties of the manufactured alcoholic beverage.

1 is an SDS-PAGE analysis result of Preparation Example 1, Preparation Example 3, Preparation Examples 5 to 8.
Figure 2 shows the change in the number of yeast according to the fermentation of sparkling wines 1 to 3.
Figure 3 shows the change of the extract according to the fermentation of the sparkling wines 1 to 3.

The present invention is

A soaking step of preparing a saccharification solution by adding and reacting at least one selected from the group consisting of malt and barley, and at least one selected from the group consisting of liquefied enzymes and saccharification enzymes to brewing water;

A wort production step of adding a recovered yeast extract to the saccharification solution and boiling to prepare wort; And

Including a fermentation step of inoculating the yeast for fermentation into the wort and fermenting,

It is about a method of making alcohol.

Hereinafter, the present invention will be described in detail.

immersion step

The method for producing alcoholic beverages of the present invention is a soaking step of preparing a saccharified solution by adding one or more selected from the group consisting of malt and barley, and at least one selected from the group consisting of liquefied enzymes and saccharification enzymes to brewing water. includes

In this case, a saccharification solution may be prepared by saccharifying malt or barley, or a saccharification solution may be prepared by mixing malt and barley. At this time, 1000 to 2500 parts by weight of brewing water is used based on 100 parts by weight of the total of malt and barley. The type of the liquefaction enzyme and saccharification enzyme is not particularly limited, and any enzyme generally used in the production of beer or sparkling wine, such as protease and amylase, may be used.

Wort manufacturing steps

The method for producing alcoholic beverages of the present invention includes a wort production step of adding recovered yeast extract to the saccharification solution and boiling to prepare wort. At this time, the saccharification solution is filtered (lautering) to prepare a filtrate, a recovered yeast extract is added to the filtrate, and boiled to prepare a boiling solution, and the boiling solution is cooled to prepare wort.

The filtration may be performed using a filtration method generally used in beer production and is not particularly limited. In this case, the filtration time may take 20 to 250 minutes.

At this time, hops may be added together with the recovered yeast extract to the filtrate. The recovered yeast extract may be added to the filtrate and heated to prepare a boiling liquid, and in this case, heating is preferably performed at a temperature of more than 100° C. and less than 109° C. for 20 minutes to 120 minutes.

The cooling of the boiling liquid may be performed at 8 to 12 °C. The turbidity of the wort may be 0.1 EBC or more and less than 20 EBC, preferably 0.1 EBC or more and less than 10 EBC, and even more preferably less than 3.5 EBC. As described above, when the wort has a low turbidity, the possibility of occurrence of astringent taste, lice, odor, and the like of alcoholic beverages produced is lowered.

The recovered yeast extract is a yeast extract obtained by extracting after recovering the yeast remaining used for fermentation in the manufacture of alcoholic beverages. The recovered yeast may be Saccharomyces pastorianus , Saccharomyces diastaticus , or Saccharomyces cerevisiae . The recovered yeast has a dead cell content of 10 to 30% by weight. Preferably, the recovered yeast has a yeast content of 1.0 x 10 ⁹ cells/ml to 2.0 x 10 ⁹ cells/ml. More preferably, the recovered yeast extract is prepared using yeast recovered after being used for fermentation in the manufacture of alcoholic beverages, and in this case, the recovered yeast extract is manufactured without going through a concentration, drying or dehydration process. Also preferably, the recovered yeast is an autolyzed recovered yeast extract prepared by autolysis after recovering the remaining yeast used for fermentation in the production of alcoholic beverages. The autolysis is performed by reacting the recovered yeast at 55 to 65° C. for 12 hours to 3 days. At this time, the recovered yeast is compressed and distilled water 3 to 6 times the weight of the compressed yeast is added, and the recovered yeast extract is prepared by autolysis at 55 to 65° C. for 24 hours or more, preferably 24 hours to 3 days. can After autolysis, the enzyme is cooled to -3 to 4 ℃, preferably 0 ℃ for 1 hour or more to stop the enzyme reaction, centrifuged to remove the precipitate, and only the supernatant is used for alcohol production. In the case of commercially available yeast extract, powder or paste is generally used, but in the present invention, the recovered yeast autolysis extract is used as it is in liquid form to shorten the manufacturing time.

The wort production step may be performed by adding a yeast extract and a recovered yeast extract other than the recovered yeast to the saccharification solution and boiling to prepare wort. The yeast extract other than the recovered yeast is a commercially available yeast extract, and any commercially available yeast extract generally used in the manufacture of beer or sparkling wine is not particularly limited. The yeast extract and the recovered yeast extract are preferably used in a weight ratio of 60: 40 to 90: 10 based on the same free amino nitrogen (FAN) concentration in consideration of the sensory and fermentation rate of the manufactured liquor. For example, a commercially available yeast extract (that is, not an extract of recovered yeast) diluted to about 1200 mg/L in brewing water and a recovered yeast autolyzed extract prepared at about 1200 mg/L on a FAN basis are about 8:2 to 7:3 The final cold wort can be obtained by mixing in the ratio of , boiling, precipitating and cooling.

The recovered yeast autolysis extract of the present invention has the following amino acid composition. The amino acid composition of the recovered yeast autolysis extract may be 28 to 38% by weight of amino acids of group A based on total amino acids. In addition, in the amino acid composition of the recovered yeast autolysis extract, group B amino acids may be 28 to 38 wt% of the total amino acids. In addition, in the amino acid composition of the recovered yeast autolysis extract, the amino acids of group C may be 25 to 35% by weight of the total amino acids. In addition, in the amino acid composition of the recovered yeast autolysis extract, group D amino acids may be 1 to 9% by weight of the total amino acids. For example, the amino acid composition of the recovered yeast autolysis extract may be 80 to 110 parts by weight of group B and 80 to 110 parts by weight of group C per 100 parts by weight of group A.

Group A: Arginine (Arg), Asparagine (Asp), Glutamine (Glu), Lysine (Lys), Serine (Ser). Threonine (Thr)

Group B: histidine (His), isoleucine (Ile), leucine (Leu), methionine (Met), valine (Val).

Group C: Alanine (Ala), Glacini (Gly), Phenylalanine (PHe), Tyrosine (Tyr)

Group D: Proline (Pro)

In the case of surplus yeast slurry generated after beer production, some bitter components derived from hops used in beer production are bound to the cell wall, so bitterness may be derived, and it is mixed with some sugar components of the wort. In the present invention, the yeast recovered without washing and sterilizing the bitter components and sugar components can be self-decomposed and used as a nitrogen source in the manufacture of alcoholic beverages. Therefore, there is no need for a separate process for washing and sterilizing bitter components and sugar components, so the process is simple, and the fermentation period is shortened, so the economic feasibility of manufacturing alcoholic beverages is also high.

Fermentation stage

The method for producing alcoholic beverages of the present invention includes a fermentation step of inoculating the wort with yeast for fermentation and fermenting. The fermentation step may use the same fermentation process as general beer or sparkling wine, and is not particularly limited. For example, yeast may be inoculated into wort at a concentration of about 15 to 20×10 ⁶ cells/ml, and fermentation may be performed at 8 to 12° C. for 9 to 15 days. Fermentation proceeds while observing the reduction of extract and VDK (Vicinal diketone, VDK has two adjacent keto groups of 2,3-butanedione (Diacetyl) and 2,3-pentandione) and alcohol production, and the final alcohol content is 4 to 6%, and when the content of VDK is 0.3 mg/L or less, fermentation is stopped and cooled to about -1 ° C. VDK (Vicinal diketone) is produced by yeast metabolism during fermentation and is removed during the aging process and is used as an indicator for beer fermentation and aging. Liquor can be prepared by filtering the aged fermentation broth and injecting carbonic acid.

In the case of manufacturing alcoholic beverages using the recovered yeast autolysis extract of the present invention, the fermentation rate is higher than when a commercially available yeast extract is used as a nitrogen source, and in particular, the maximum number of yeast after the logarithmic period of yeast is high, which is advantageous for yeast growth. In addition, in the case of the alcoholic beverage prepared by the method of the present invention, the content of isoamyl acetate, which is a flavor component of the prepared alcoholic beverage, is higher than when a commercially available yeast extract is used as a nitrogen source, and the total ester content is also high.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be embodied in various different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

<Materials and Methods>

In the fermentation process of beer, the yeast consumes the nutrients of the wort, and then at the end of the fermentation, the yeast is flocculated by the interaction between the cell walls and precipitated to the bottom of the fermenter. It is called yeast and is recovered and reused for beer production. However, if the dead cell content of recovered yeast exceeds a certain level, the quality of beer may be impaired, so it is discarded without reuse. The yeast thus discarded was recovered and used. On the other hand, commercially available yeast extracts were purchased and used powder yeast extracts commonly used in beer production, which are not extracts of recovered yeast.

<Experimental Example 1>

Components of the recovered yeast ( Saccharomyces cerevisiae , Saccharomyces pastorianus and Saccharomyces diastaticus , respectively) were analyzed. The recovered yeast both had a yeast content of 1.0×10 ⁹ cell/ml or more, and a dead cell content of 10% by weight, and the yeast maintained the form of the yeast obtained in the beer production process, and the moisture content of the yeast was about 95% by weight.

<Experimental Example 2>

Since the recovered yeast of the present invention is yeast used for beer production, it was expected that some beer components were mixed. Therefore, in order to analyze the nutritional components derived from only yeast, the recovered yeast was compressed to remove moisture, that is, it was prepared in the form of a cake. The moisture content of the pressed yeast was about 80% by weight.

(Production Example 1)

Distilled water 5 times the weight of the pressed yeast ( Saccharomyces pastorianus ) was added, and thermally decomposed by heating at 100° C. for 1 hour.

(Production Example 2)

Distilled water 5 times the weight of the compressed yeast ( Saccharomyces pastorianus ) was added, and reacted at 60° C. for 1 day to perform yeast autolysis.

(Production Example 3)

After adding distilled water 5 times the weight of the compressed yeast ( Saccharomyces pastorianus ), and adding 6% of Protease (exo protease 1% and endo protease 5%) based on the dry weight of yeast, the pH was adjusted to 7 and then 60° C. was reacted for 1 day.

(Production Example 4)

Distilled water 5 times the weight of the pressed yeast ( Saccharomyces pastorianus ) was added, and the reaction was heated at 121° C. for 60 minutes under a pressure of 1.2 bar to physically decompose at high temperature and high pressure. That is, it is high-temperature and high-pressure decomposition.

(Preparation Example 5)

Commercially available yeast extract ( Saccharomyces cerevisiae ) was prepared by diluting 3% by weight in distilled water.

(Preparation Example 6)

By adding distilled water 5 times the weight of the compressed yeast ( Saccharomyces pastorianus ), a yeast solution was prepared.

(Production Example 7)

It was carried out in the same manner as in Preparation Example 2, except that the pressed yeast was Saccharomyces cerevisiae , not Saccharomyces pastorianus .

(Preparation Example 8)

It was carried out in the same manner as in Preparation Example 2, except that the pressed yeast was Saccharomyces diastaticus , not Saccharomyces pastorianus .

<Experimental Example 2-1>

The nutritional components of Preparation Examples 1 to 6 were analyzed. As a result, compared to Preparation Example 6, Preparation Examples 1 and 2 had higher free amino nitrogen (FAN), total nitrogen (TN) content and amino acid content, and in particular, the content of Preparation Example 2 was significantly higher ( Table 1).

FAN: Free Amino Nitrogen

TN: Total Nitrogen

<Experimental Example 2-2>

The content of amino acids used by brewer's yeast in the production of alcoholic beverages must be high, so that it can be used as a nutritional source for brewer's yeast.

Amino acids utilized by brewer's yeast are generally divided into four groups: A, B, C and D groups as shown in Table 2. In the case of group A, yeast absorbs all of them quickly for 24 hours, and in group B, yeast absorbs them quickly, but not all of them. In the case of group C, it is used slowly after yeast absorbs all of group A. In the case of group D, it is known that yeast does not absorb at all or absorbs up to 10 to 15% by weight.

As a result of amino acid analysis, it was found that the amino acid content of all Preparation Examples was higher than that of Preparation Example 6. The total amino acid content was 2,519 mg/L in Preparation Example 2 subjected to yeast self-decomposition, and 2,409 mg/L in Preparation Example 3 in which enzyme treatment was performed was similar but low.

When comparing by group used as a yeast nutrient source, the content of group A showed the highest content and ratio in Preparation Examples 1 and 4. In both preparation examples, the content of Arginine and Glutamic acid was found to be toxic. Also, the content of group D, which is rarely used, was found to be the highest.

In the case of Preparation Example 2 and Preparation Example 3, groups A, B, and C are generally uniformly distributed, and in the case of Groups A and B, which are used the most by yeast, Preparation Example 2 showed higher results than Preparation Example 3. The total amino acid content of each group was also higher than about 100mg/L in both groups.

Based on these results, the amino acid content is significantly highest, the content of amino acid groups A, B, and C is most evenly distributed, and Preparation Example 2, which has a significantly high content of groups A and B, is the most nutritionally excellent. It was confirmed to be suitable as a fermentative nutrient source for yeast. (Table 2)

Content ratio by group: the ratio of the total amount of amino acids in the group among the total amino acids;

<Experimental Example 2-3>

SDS-PAGE was performed on Preparation Examples 1 to 6 to compare the content and size of proteins remaining after autolysis of the recovered yeast. In the case of Preparation Example 6, almost no water-soluble protein was identified, and the protein was not confirmed in Preparation Examples 3 and 5 either. The lowest protein size that can be confirmed on SDS-PAGE is 2 kD, and it is confirmed that all peptides or amino acids are smaller than that. In addition, in the case of Preparation Example 1 and Preparation Example 4, a band of 5 to 15 kD was similarly confirmed, confirming that the largest size among the decomposition products was confirmed. As a result of the analysis of free amino nitrogen and amino acids, the content was lower than that of other preparation examples, so it was confirmed that protein degradation occurred less than that of other examples.

In the case of Preparation Example 2, a band of 2 to 5KD was confirmed, and since the free amino nitrogen and amino acid content is also higher than in Preparation Examples 3 and 5, it is estimated that the protein of the yeast is maximally decomposed and the remaining protein. It was expected to contribute to the increase in holding power and body feeling during the manufacture of the product later (Fig. 1, lane M: protein standard ladder, lane 1: Preparation Example 6, lane 2, 3: Preparation Example 1, lane 4, 5: Preparation Example 2, lanes 6,7: Preparation Example 3, lanes 8,9: Preparation Example 4, lane 10, 11: Preparation Example 5, 4-20% Precast gradient gel).

<Experimental Example 3>

Production of sparkling wine 1

A soaking process was performed in which ground malt, barley and starch were added to brewing water, and beta-glucanase and liquefaction and saccharification enzymes were added to react and decompose. After that, the saccharified solution that had undergone the soaking process was transferred to Lauter tun, filtered, and hops and a commercially available yeast extract were added, boiled, precipitated and cooled to prepare wort. Yeast ( Saccharomyces pastorianus ) was inoculated into the wort at a concentration of about 20 × 10 ⁶ cells/ml, and fermentation was performed at 10° C. for 10 days. Fermentation proceeds while observing the decrease in extract (sugar content) and VDK and alcohol generation. If the final alcohol content is about 5% by weight and the VDK content is 0.3mg/L or less, stop fermentation and cool to -1℃. After 10 days of aging, the aged fermentation broth was filtered and carbonic acid was injected to prepare a sparkling wine (foamed wine 1).

In this case, the yeast extract used in preparing the wort was 100% commercially available yeast extract ( Saccharomyces cerevisiae ). The FAN content of the wort derived from the yeast extract was 200 mg/L.

Production of sparkling wine 2

A foamed wine was prepared in the same manner as in foamed wine 1, except that wort was prepared by using a mixture of a commercially available yeast extract and a yeast extract obtained through autolysis of Preparation Example 2 instead of 100% of the commercially available yeast extract when preparing wort (foamed wine 2) ).

At this time, based on FAN, 80% of 200 mg/L, 160 mg/L, is a commercially available yeast extract, and 20%, 40 mg/L, is mixed to obtain a recovered yeast extract obtained through autolysis of Preparation Example 2 to make a mixture. did That is, since the commercially available yeast extract is in a powder state, it was dissolved in brewing water and diluted to the same concentration (FAN standard) as the recovered yeast autolysis extract, and the commercially available yeast extract was mixed in a ratio of 8: Autolysis 2 and added.

Production of sparkling wine 3

A foamed wine was prepared in the same manner as in the foamed wine 2, except that the ratio of the commercially available yeast extract and the yeast extract obtained through autolysis of Preparation Example 2 was 7: 3 (foamed wine 3).

That is, since the commercially available yeast extract is in a powder state, it was dissolved in brewing water and diluted to the same concentration (FAN standard) as the recovered yeast autolysis extract, and mixed in a weight ratio of commercially available 7: autolysis 3 and added.

Production of sparkling wine 4

A foamed wine was prepared in the same manner as in the foamed wine 2, except that the yeast extract obtained through the autolysis of Preparation Example 7 was used instead of the yeast extract obtained through the autolysis of Preparation Example 2 (foamed wine 4).

Production of sparkling wine 5

A foamed wine was prepared in the same manner as in the foamed wine 2, except that the yeast extract obtained through the autolysis of Preparation Example 8 was used instead of the yeast extract obtained through the autolysis of Preparation Example 2 (foamed wine 5).

<Experimental Example 3-1>

Fermentation profiles were evaluated for the sparkling wines 1 to 3. As a result, the fermentation rate of the sparkling wines 2 and 3 was fast, and in the case of the sparkling wine 2, the number of fermentation days could be shortened by 2 days or more. As a result of comparing the growth of yeast during fermentation, the growth rates of sparkling wine 2 and sparkling wine 3 were faster, and after the logarithmic period of yeast, the maximum number of yeasts was high in the order of foamed wine 3, foamed wine 2, and foamed wine 1. was confirmed to be more advantageous (Fig. 2). After the final fermentation, yeast converts the sugar components in the wort into ethanol through the fermentation process, and the final sugar content, which is the remaining extract content, was also low in the order of the sparkling wine 3, the sparkling wine 2, and the sparkling wine 1 (FIG. 3).

<Experimental Example 3-2>

After the final fermentation was performed for the sparkling wines 1 to 3, the fragrance component was analyzed. In this case, the final fermentation is a point in time when the extract content, ie, the sugar content, does not decrease any more and the alcohol content generated through fermentation does not increase any more, at this time, the sugar content is the lowest and the alcohol is the largest.

As a result, in the case of isoamyl acetate content, which is a major flavor component such as banana flavor in beer, sparkling wine 3 had the highest level, and sparkling wine 2 was also confirmed to have a higher level than sparkling wine 1. The total esters content was also high in the order of sparkling wine 3, sparkling wine 2, and sparkling wine 1, confirming that both increase and replacement of yeast extract were higher than when commercially available yeast extract was used (Table 3).

<Experimental Example 3-3>

A sensory evaluation was performed on the foamed liquors 1 to 3. At this time, sensory evaluation was performed using a 5-point scale method targeting 20 men and women aged 30 to 45 years who had been regularly trained on the aroma and taste of beer. (5 points: very good, 4 points: good, 3 points: average, 2 points: poor, 1 points: very poor)

As a result, compared to the sparkling wine 1, both the sparkling wines 2 and 3 had better body, and the smoothness of the sparkling wine 2 was the same as that of the sparkling wine 1, but the sparkling wine 3 was significantly higher. Through the sensory test results, it was confirmed that the effervescent liquor prepared using the self-degrading yeast extract had similar or higher sensory characteristics to the effervescent liquor prepared using the commercially available yeast extract, and the body was generally excellent (Table 4).

Claims (12)

A soaking step of preparing a saccharification solution by adding and reacting at least one selected from the group consisting of malt and barley, and at least one selected from the group consisting of liquefied enzymes and saccharification enzymes to brewing water;
A wort production step of adding a recovered yeast extract to the saccharification solution and boiling to prepare wort; And
Including a fermentation step of inoculating the yeast for fermentation into the wort and fermenting,
A method of making alcohol.
The method of claim 1,
The recovered yeast extract is a recovered yeast extract prepared using yeast recovered after being used for fermentation in the production of alcoholic beverages.
3. The method of claim 2,
The recovered yeast is a production method, characterized in that the yeast content is 1.0 × 10 ⁹ cells / ml to 2.0 × 10 ⁹ cells / ml.
3. The method of claim 2,
The recovered yeast is a production method, characterized in that the dead cell content is 10 to 30% by weight.
The method of claim 1,
The recovered yeast extract is a recovered yeast autolysis extract prepared by autolysis of the recovered yeast after being used for fermentation in the manufacture of alcoholic beverages.
6. The method of claim 5,
The autolysis is a production method, characterized in that performed by reacting the recovered yeast at 55 to 65 ℃ for 12 hours to 3 days.
The method of claim 1,
The recovered yeast extract is prepared using yeast recovered after being used for fermentation in the manufacture of alcoholic beverages, and wherein the recovered yeast extract is a recovered yeast extract manufactured without going through a concentration, drying or dehydration process.
The method of claim 1,
The manufacturing method, characterized in that the wort manufacturing step is performed by adding yeast extract and recovered yeast extract to the saccharification liquid and boiling to prepare wort.
9. The method of claim 8,
The yeast extract and the recovered yeast extract are 60: 40 to 90: based on the same free amino nitrogen (FAN) concentration, characterized in that used in a weight ratio of 10.
The method of claim 1,
The amino acid composition of the recovered yeast extract is characterized in that the amino acids of group A are 28 to 38% by weight of the total amino acids:
Group A: Arginine (Arg), Asparagine (Asp), Glutamine (Glu), Lysine (Lys), Serine (Ser). Threonine (Thr).
The method of claim 1,
The amino acid composition of the recovered yeast extract is characterized in that the amino acids of group B are 28 to 38% by weight of the total amino acids:
Group B: histidine (His), isoleucine (Ile), leucine (Leu), methionine (Met), valine (Val).
The method of claim 1 .
The amino acid composition of the recovered yeast extract is
A production method, characterized in that 80 to 110 parts by weight of group B and 80 to 110 parts by weight of group C are present in 100 parts by weight of group A:
Group A: Arginine (Arg), Asparagine (Asp), Glutamine (Glu), Lysine (Lys), Serine (Ser). Threonine (Thr)
Group B: histidine (His), isoleucine (Ile), leucine (Leu), methionine (Met), valine (Val).
Group C: Alanine (Ala), Glacini (Gly), Phenylalanine (PHe), Tyrosine (Tyr).

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