| abstract |
A novel method for producing alcoholic beverages and foods having a high organic acid content using a genetically modified yeast. A method for producing alcoholic beverages or foods high in organic acids, comprising using a yeast transformed with a recombinant vector expressing the HAP4 gene. Examples of organic acids include malic acid and / or succinic acid. An example of a preferable yeast is a sake yeast called Saccharomyces cerevisiae K701 / pAUR 123-HAP4 (FERM P-18933). [Effects] Compared to conventional alcoholic beverages and foods, alcoholic beverages and foods having an increased content of malic acid and / or succinic acid, which have a strong acidity and are preferably tasted due to their organic acid composition, can be produced. [Selection diagram] None |