Studies on the Malic Acid Degradation in Wine by Yeast (Part 1) Isolation and Identification of Yeast Strain

효모에 의한 과실주중의 감산효과에 관한 연구 (제1보) 균주의 분리 및 동정

Yeast strains capable to perform malo-alcoholic fermentation in wine were screened. Out of 54 strains isolated from apples, tomatos, grapes, and strawberries, two strains showed strong assimilation of malic acid. After further screening one strain of strawberry origin was selected and identified as Schizosacch-aromyces japonicus var. japonicus based on the morphological and physiological characteristics examined.

사과산을 단시간에 소비하여 malo-alcohol 발효를 강력히 유도하는 효모균을 딸기의 과피로부터 분 이, 동정한 결과 Schizosaccharomyces japonicus var. japonicus로 동정하였다.