| abstract |
PROBLEM TO BE SOLVED: To provide an unprecedented organic acid high production yeast, and a method for producing alcoholic beverages and foods using the same. A novel yeast belonging to Saccharomyces cerevisiae which has at least one trait selected from aconitate hydratase inhibitor sensitivity, substrate resistance or substrate sensitivity and produces high amounts of organic acids. A method for producing alcoholic beverages and foods using the novel yeast. [Effect] An alcoholic beverage or food with an improved refreshing and pleasant mouthfeel having an increase in the content of one or more organic acids, such as malic acid, succinic acid, or lactic acid, which is preferable in taste, and a reduced content of acetic acid, which is not preferable in taste. Can be manufactured. |