http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030040605-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea0650893830ea9b7b699212d44e6235 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 |
| filingDate | 2001-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c28ebbe5ff543810613220952e389b8 |
| publicationDate | 2003-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030040605-A |
| titleOfInvention | An Ethanol-tolerant Strain, Saccharomyces cerevisiae SE211 and The Process For Manufacturing Rice Wine Using This Strain |
| abstract | The present invention relates to a yeast strain and a method for preparing sake using the same, wherein the yeast strain according to the present invention is an isolated Saccharomyces cerevisiae SE211, and the method for producing sake according to the present invention. Is characterized by using the strain.n n n By using the strain according to the present invention and the method for producing sake using the same, the efficiency of fermentation can be improved by providing a yeast strain resistant to ethanol in the preparation of sake. In addition, in the production of cheongju by applying a parallel fermentation method and a compromise method, it is possible to provide a yeast strain excellent in osmotic pressure resistance that can solve the problems caused by high initial sugar concentration. In addition, in addition to the ethanol resistance and osmotic resistance as described above it can provide excellent yeast with heat resistance and oxidation resistance. In addition, by producing sake using the excellent yeast as described above, the fermentation rate and fermentation efficiency are increased by preventing the inhibition of yeast growth by osmotic pressure, ethanol, heat and pH, and in particular, the efficiency of fermentation by parallel fermentation method and compromise method. Maintaining high can reduce the use of soup for saccharification to improve flavor, reduce the emission of sake lees to solve ethanol-containing waste disposal problems, and reduce the time and cost of pre-culture of yeast. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150098740-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150113435-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100768566-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220028431-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100767383-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100863158-B1 |
| priorityDate | 2001-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.