KR960023034A - 내열성 효모(Saccharomyces cerevisiae) 및 그를 이용한 알코올 발효법 - Google Patents

내열성 효모(Saccharomyces cerevisiae) 및 그를 이용한 알코올 발효법 Download PDF

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KR960023034A
KR960023034A KR1019940035183A KR19940035183A KR960023034A KR 960023034 A KR960023034 A KR 960023034A KR 1019940035183 A KR1019940035183 A KR 1019940035183A KR 19940035183 A KR19940035183 A KR 19940035183A KR 960023034 A KR960023034 A KR 960023034A
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alcohol fermentation
saccharomyces cerevisiae
heat
fermentation
fermentation method
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KR1019940035183A
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KR0148042B1 (ko
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서정훈
박완
진익렬
손호용
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서정훈
박완
진익렬
손호용
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Priority to KR1019940035183A priority Critical patent/KR0148042B1/ko
Publication of KR960023034A publication Critical patent/KR960023034A/ko
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Publication of KR0148042B1 publication Critical patent/KR0148042B1/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

본 발명은 45℃ 이상의 고온에서 생육가능하며 35℃ 이상의 온도에서도 알코올 발효능을 유지하는 신규한 내열성 효모 사카로미세스 세레비시아에(Saccharomyces cerevisiae) RA-74-2(KCTC-8633P) 및 이 균주를 이용하여 35℃의 고온에서 앝코올 발효를 행함을 특징으로 하는 알코올 발효방법을 제공한다.

Description

내열성 효모(Saccharomyces cerevisiae) 및 그를 이용한 알코올 발효법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (3)

  1. 알코올 발효능을 유지하는 신규한 내열성 효모 사카로미세스 세레비시아에(Saccharomyces cerevisiae) RA-74-2(KCTC-8633P).
  2. 알코올 발효능을 갖는 내열성 사카로미세스 세레비시아에(Saccharomyces cerevisiae) RA-74-2(KCTC-8633P)를 발효균주로 이용하여 35℃ 이상의 온도에서 발효를 행함을 특징으로 하는 고온 알코올 발효 방법.
  3. 30℃ 정도의 온도에서 알코올 발효 효모를 이용하여 알코올 발효를 행하는 방법에 있어서, 상기 알코올 발효 효모는 내열성 효모 사카로미세스 세레비시아에(Saccharomyces cerevisiae) RA-74-2(KCTC-8633P)이고 발효조를 냉각처리하지 않음을 특징으로 하는 발효방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940035183A 1994-12-19 1994-12-19 내열성 효모 및 그를 이용한 알코올 발효법 KR0148042B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940035183A KR0148042B1 (ko) 1994-12-19 1994-12-19 내열성 효모 및 그를 이용한 알코올 발효법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940035183A KR0148042B1 (ko) 1994-12-19 1994-12-19 내열성 효모 및 그를 이용한 알코올 발효법

Publications (2)

Publication Number Publication Date
KR960023034A true KR960023034A (ko) 1996-07-18
KR0148042B1 KR0148042B1 (ko) 1998-08-01

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Application Number Title Priority Date Filing Date
KR1019940035183A KR0148042B1 (ko) 1994-12-19 1994-12-19 내열성 효모 및 그를 이용한 알코올 발효법

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KR (1) KR0148042B1 (ko)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100955945B1 (ko) * 2007-12-28 2010-05-03 주식회사 창해에탄올 알코올 생산성이 높은 사카로미세스 세레비시아 및 이를이용한 에탄올 제조방법
KR102400238B1 (ko) * 2019-12-13 2022-05-24 대한민국 폴리페놀 고함유 와인의 제조방법

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KR0148042B1 (ko) 1998-08-01

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