KR20040018596A - Novel strain saccharomyces genus kcs7 and process for preparation of plum wine using the same - Google Patents

Novel strain saccharomyces genus kcs7 and process for preparation of plum wine using the same Download PDF

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KR20040018596A
KR20040018596A KR1020020049973A KR20020049973A KR20040018596A KR 20040018596 A KR20040018596 A KR 20040018596A KR 1020020049973 A KR1020020049973 A KR 1020020049973A KR 20020049973 A KR20020049973 A KR 20020049973A KR 20040018596 A KR20040018596 A KR 20040018596A
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kcs7
plum
plum wine
fermentation
sulfurous acid
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KR100483228B1 (en
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윤옥현
강병태
이재우
한만덕
최영훈
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학교법인 신천학원
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    • 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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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Abstract

PURPOSE: A microorganism Saccharomyces sp. KCS7 and a process for preparing plum wine using the same are provided, thereby producing plum wine in higher yield. CONSTITUTION: A microorganism Saccharomyces sp. KCS7 is isolated from a natural fermented plum juice. A process for preparing plum wine comprises the steps of: selecting and washing plums; separating seeds and fruit flesh and crushing the fruit flesh to extract the juice thereof; adding sulfurous acid and sugar into the plum juice; inoculating 5% of Saccharomyces sp. KCS7, fermenting the mixture at 22 deg. C for 10 days and terminating the fermentation when remaining sugar content is 5% and alcohol concentration is 10% or more; and filtering the fermented solution with diatomite, adding sulfurous acid into the filtrate, inserting the filtrate into a vessel, and maturing it at 10 deg. C for 3 months or more to prepare plum wine having alcohol concentration of 12% or more.

Description

자두주 생성균주 사카로마이세스속 케이씨에스7 및 이를 이용한 자두주의 제조방법 {NOVEL STRAIN SACCHAROMYCES GENUS KCS7 AND PROCESS FOR PREPARATION OF PLUM WINE USING THE SAME}Prune strain produced by Saccharomyces KCS7 and manufacturing method using plum {NOVEL STRAIN SACCHAROMYCES GENUS KCS7 AND PROCESS FOR PREPARATION OF PLUM WINE USING THE SAME}

본 발명은 천연으로부터 분리한 고생산성으로 자두주를 생성할 수 있는 신균주 사카로마이세스속 KCS7 및 이를 이용하여 자두로부터 자두주를 제조하는 방법에 관한 것이다.The present invention relates to a new strain Saccharomyces genus KCS7 which can produce plum wine with high productivity isolated from nature, and a method for producing plum wine from plum using the same.

자두는 장미과 프루너스(Prunus)속에 속하는 핵과로서 전세계적으로 30 여종의 기본종이 존재한다. 우리나라에서는 일본계 자두 품종인 켈시(Kelsey)와 솔담 (Soldam)을 비롯하여 유럽계 자두와 일본계 자두의 교잡종인 포르모사 (Formosa), 산타로사(Santa Rosa) 및 대석조생, 대석신생, 조생월광 등이 주로 재배되고 있다.Plum is a nuclear family belonging to the genus Prunus, and there are more than 30 basic species worldwide. In Korea, the Japanese plum varieties, Kelsey and Soldam, as well as hybrids of European and Japanese plums, Formosa, Santa Rosa, and macrophages, macrophages, and early moonlight It is becoming.

우리나라의 자두 재배면적 및 생산량은 3,126 ha에 36,006 M/T로서, 이중70% 이상이 경북지방(2,253ha, 4,347M/T)에서 생산되고 있고 특히, 김천시가 전국 생산량 1위를 점하고 있다.Plum cultivation and production in Korea is 36,006 M / T in 3,126 ha, of which more than 70% is produced in Gyeongbuk province (2,253 ha, 4,347 M / T).

자두는 사과산을 주체로 한 유기산과 카로테노이드(carotenoid)와 같은 비타민류, Ca, P, Fe, K 등의 미네랄 성분, 그리고 10 여종의 아미노산이 골고루 함유되어 있다. 이러한 성분에 의하여 자두는 다양한 생리활성을 가지고 있는데 특히, 수용성 식이섬유가 풍부하여 정장작용을 도와주며, Fe등 미네랄이 풍부하여 성인성 질환인 고혈압, 빈혈, 혈액순환 작용에 우수한 효능을 나타낸다. 또한 자두는 알카리성 식품으로 알려져 있어 산성 체질을 개선하여 질병에 대한 저항력을 길러주는 기능도 갖고 있다. 전통적으로, 한방에서는 진통, 해소, 심장염, 유종, 통경, 각기, 통변, 피로회복, 수종, 치통, 대하, 경풍 등에 약재로 사용되고 있다.Plum contains organic acids, mainly malic acid, vitamins such as carotenoids, minerals such as Ca, P, Fe, and K, and about 10 amino acids. By these ingredients, plum has various physiological activities. Especially, it is rich in water-soluble dietary fiber to help intestinal action, and it is rich in minerals such as Fe and shows excellent effect on hypertension, anemia and blood circulation. Plums are also known as alkaline foods, which have the ability to improve acid constitution and develop disease resistance. Traditionally, it has been used as herbal medicine for pain relief, relief, heart infection, oil species, pain, each, stool, fatigue, species, toothache, crayfish, and sensation.

현재 국내의 자두 소비 형태는 생과로 대부분 유통되고 있으며, 그 가공품은 전무한 상태이다. 또한 짧은 출하시기의 홍수 출하와 장기적인 저장성이 약한 특성 때문에 부가가치 창출이 어렵다.Currently, domestic plum consumption forms are mostly distributed as raw fruits, and the processed products are in no state. In addition, it is difficult to create added value due to short shipments and weak long-term storage characteristics.

따라서 본 발명은 김천지역에서 많이 생산되는 자두를 활용한 특산주 개발을 목적으로 자두 파쇄액을 사용한 발효주를 제조하고, 그 제조방법을 제공하는 것을 그 목적으로 한다.Therefore, an object of the present invention is to prepare a fermented liquor using a pulverized liquor for the purpose of developing a specialty wine using a lot of plum produced in the Gimcheon region, and to provide a method for producing the same.

상기 목적을 달성하기 위하여 본 발명의 자두주 제조방법은, 자두를 선별, 세척하는 제1 공정과, 핵과 과육을 분리하고 착즙하는 제2 공정과, 아황산 첨가 및설탕을 가하여 보당하는 제3 공정과, 자두 발효액에서 배양한 효모 사카로마이세스속 KCS7을 발효액의 5% 농도로 접종한 후, 발효온도 22 ℃ 이하에서 10일간 발효시킨 후 잔당 5%, 알콜농도 10% 이상 되었을 때 발효 완료시키는 제4 공정 및 상기 제4 공정의 발효액을 규조토 여과하여 아황산을 첨가하고 보관용기에 채운 다음, 온도 10±1 ℃의 숙성실에서 3개월 이상 숙성시켜 알콜농도 12% 이상의 숙성주를 생성하는 여과 과정을 거쳐 병입하는 제5 공정을 포함한다.In order to achieve the above object, the method of preparing plum wine of the present invention comprises: a first step of sorting and washing plums, a second step of separating and extracting nuclei and pulp, and a third step of adding sulfurous acid and adding sugar; , Inoculated with yeast Saccharomyces spp. KCS7 grown in plum fermentation broth at 5% concentration of fermentation broth, fermented at fermentation temperature below 22 ° C for 10 days, and then fermentation was completed when 5% of residue and 10% alcohol concentration The fermentation broth of step 4 and the fourth step is filtered through diatomaceous earth, added sulfurous acid and filled into a storage container, and then aged in a aging chamber at a temperature of 10 ± 1 ° C. for at least 3 months to produce a aged liquor having an alcohol concentration of 12% or more. And a fifth step of feeding in.

상기 제3 공정에서, 가당은 설탕으로 25 브릭스(Brix)가 되도록 조정한다.In the third step, the sweetened sugar is adjusted to 25 Brix with sugar.

상기 제3 공정과 제5 공정에서, 아황산은 각각 100 ppm, 50 ppm의 농도로 첨가할 수 있다.In the third and fifth processes, sulfurous acid may be added at a concentration of 100 ppm and 50 ppm, respectively.

또한 본 발명은 새로운 자두주 생성균주인 사카로마이세스속 KCS7의 배양방법 및 이에 따라 배양된 신균주 사카로마이세스속 KCS7을 제공한다.In another aspect, the present invention provides a method for culturing Saccharomyces sp. KCS7, a new plum strain, and a new strain, Saccharomyces sp.

상기 균주는 경북 김천에서 생산된 중품 이상의 완숙 자두 파쇄 발효액에서 분리한 야생 알콜 발효 효모를 YPD 배지(1% 효모추출물, 2% 펩톤, 2% 포도당)에 한 백금이의 균락을 접종하여 25℃에서 1일간 진탕 배양하여 얻을 수 있다.The strain was inoculated with a platinum-coated bacterium in YPD medium (1% yeast extract, 2% peptone, 2% glucose) in wild alcohol fermented yeast isolated from a medium-sized ripe plum crushed fermentation broth produced in Gimcheon, Gyeongbuk. It can be obtained by shaking culture for 1 day.

이하 본 발명의 구성 및 작용을 바람직한 실시예를 들어 상세히 설명한다.Hereinafter, the configuration and operation of the present invention will be described in detail with reference to the preferred embodiments.

도 1은 자두주 제조공정을 나타낸 블록도이다.1 is a block diagram showing a plum wine manufacturing process.

본 발명에서 사용된 자두는 경북 김천에서 생산된 중품 이상의 완숙 자두를 사용하였으며, 발효에 사용한 주모는 자두 파쇄액을 자연 발효시킨 발효액에서 우선종으로 분리한 야생 알콜 발효 효모를 사용하였으며, 분리 효모는 버지스 매뉴얼에 따라 분류학적 특성과 생리적인 성질을 분석한 결과, 사카로마이세스 (Saccharomyces)속에 속하는 것으로 밝혀졌으며 이를 KCS7으로 명명하여 국가공인 기탁기관인 한국생명공학연구소 유전자원센타에 2002년 5월 29일에 기탁번호 KCTC 10260BP로 기탁하였다.The plums used in the present invention used more than ripened plums produced in Gimcheon, Gyeongbuk, the fermentation was used wild alcohol fermented yeast separated from the fermentation broth naturally fermented with plum shredded liquid as a primary species, the separated yeast As a result of analyzing taxonomic and physiological properties according to Burgess manual, it was found to belong to the genus Saccharomyces, which was named as KCS7 to the Korea Institute of Biotechnology Gene Source Center. On day 1 deposited with accession number KCTC 10260BP.

주모로 사용된 발효 균주의 배양조건과 분류학적 특성은 다음과 같다.The culture conditions and taxonomic characteristics of the fermented strains used as the main hair are as follows.

1) 균주의 배양조건1) Culture condition of strain

균주 배양은 YPD 배지(1% 효모추출물, 2% 펩톤, 2% 포도당)에 한 백금이의 균락을 접종하여 25℃에서 1일간 진탕 배양하면 얻을 수 있다.Strain cultures can be obtained by inoculating a strain of platinum in YPD medium (1% yeast extract, 2% peptone, 2% glucose) and shaking culture for 1 day at 25 ° C.

균주의 보관은 YPD 배지에 한천을 1.5% 농도롤 첨가하여 만든 고체 배지에 접종하고, 상기와 같은 조건으로 배양한 후 4℃ 저온에 보관하여 사용한다.Storage of the strain is inoculated in a solid medium made by adding a 1.5% concentration of agar to the YPD medium, incubated in the same conditions as above and stored at 4 ℃ low temperature.

2) 균주의 형태학적 및 생리학적 특성2) Morphological and Physiological Characteristics of Strains

분리 균주의 동정을 위한 분류학적 특성과 생리적 특성은 다음과 같으며, 이러한 결과로 분리 균주는 사카로마이세스속에 속하는 효모로 동정할 수 있었다.The taxonomic and physiological characteristics for the identification of the isolated strains are as follows. As a result, the isolated strains could be identified as yeast belonging to the genus Saccharomyces.

표 1 분리균주의 형태학적 및 배양적 특성Table 1 Morphological and cultural characteristics of isolates

항목Item KCS7KCS7 세포 형태Cell morphology 난형 및 둥근 형태Oval and round form 세포크기Cell size 5 × 7.5∼10.0 μ5 × 7.5-10.0 μ 영양번식 형태Propagation form 출아Germination 내생포자Endogenous spores 있음(2∼3)Yes (2 ~ 3) 위균사Mycelia 없음none 진균사Fungus 없음none YM 배지에서 액체 배양배양막(pellicle)배양환(ring)Liquid culture pellicle ring in YM medium 없음없음None 콜로니 형상가장자리(edge)높이(elivation)표면(surface)색(color)Colony Edge Edge Elevation Surface Color 흠이 없음(entire)상승함(raised)부드러움(smooth)하얀 크림색(white creamy)Flawless raised smooth white creamy 37 ℃에서 생육Growth at 37 ℃ ++ 젤라틴 액화Gelatin liquefaction -- 산 생성Acid generation ++ 우레아 가수분해Urea Hydrolysis -- 에스테르 생성Ester production ++

표 2 분리균주의 생리적 특성Table 2 Physiological Characteristics of Isolated Strains

소스(Source)Source KCS7KCS7 사카로마이세스 세레비시아(S.cerevisiae)Saccharomyces cerevisiae (탄소원)(Carbon source) 발효능Fermentation ability 글루코스Glucose ++ ++ 갈락토스Galactose -- ++ 슈크로스Sucrose ++ ++ 말토스Maltose ++ ++ 라피노스(Raffinose)Raffinose ++ ++ 멜레지토스(Melezitose)Melezitose -- -- 셀로비오스(Cellobiose)Cellobiose -- -- 트레할로스(Trehalose)Trehalose ++ -- 멜리비오스(Melibiose)Melibiose -- ++ 덱스트린dextrin -- -- 이누린(Inulin)Inulin -- -- 동화능Assimilation 글루코스Glucose ++ ++ 갈락토스Galactose -- ++ 슈크로스Sucrose ++ ++ 말토스Maltose 트레할로스(Trehalose)Trehalose ++ 라피노스(Raffinose)Raffinose 락토스Lactose -- -- 글리세롤Glycerol ++ ++ 에탄올ethanol ++ ++ 메탄올Methanol -- -- (질소원)(Nitrogen source) 포타슘 니트레이트Potassium nitrate -- -- 소디움 니트라이트Sodium Nitrite -- -- L-라이신L-lysine -- -- 에탄올아민 HClEthanolamine HCl -- --

표 3 분리균주의 세포막 지질 조성Table 3 Cell Membrane Lipid Composition of Isolated Strains

지방산(Fatty acid)Fatty acid KCS7KCS7 사카로마이세스 세레비시아Saccharomyces cerevisia 12:012: 0 0.680.68 0.640.64 14:1 w5c14: 1 w5c 0.340.34 0.440.44 14:014: 0 0.940.94 1.091.09 16:1 w7c/15 이소(iso) 2OH16: 1 w7c / 15 iso 2OH 59.7959.79 61.1361.13 16:016: 0 9.009.00 10.4910.49 18:1 w9c18: 1 w9c 26.1626.16 22.5122.51 18:1 w7c18: 1 w7c 0.750.75 0.980.98 18:018: 0 0.820.82 1.541.54

이하, 본 발명의 제조방법을 공정별 실시예에 의하여 상세하며, 기술된 실시예는 본 발명을 예시하기 위한 것으로 본 발명의 권리범위가 이들 만으로 한정되는 것은 아니다.Hereinafter, the manufacturing method of the present invention will be described in detail by the process-specific examples, and the described embodiments are for illustrating the present invention, and the scope of the present invention is not limited thereto.

본 발명은 자두의 세척, 제핵, 착즙을 포함하는 준비 단계, 아황산 첨가 및 보당을 포함하는 전처리 단계, 발효제 첨가로 진행되는 알콜발효 단계, 규조토로 여과하는 후처리 단계, 저온탱크에서 장기간 보관하는 숙성 단계 및 제균과 병입 단계로 구성된다.The present invention is the washing step of plums, nucleation, the preparation step including the juice, the pretreatment step including the addition of sulfurous acid and sucrose, the alcohol fermentation step proceeds with the addition of fermentation agent, the post-treatment step of filtration with diatomaceous earth, aging for long-term storage in low temperature tank Step and bactericidal and bottling steps.

실시예Example

제1 공정;First process;

자두의 재배과정에서 생산된 완숙 과실을 선별하고 선별된 과실을 세척한다.Ripe fruits produced during the cultivation of plums are screened and the selected fruits are washed.

제2 공정;Second process;

세척한 자두를 2단 펄프제거기(Finisher)에 넣고 핵과 과육을 분리한 다음,압착기로 과육을 분쇄하여 자두즙을 제조한다.Put the washed plum in a two-stage pulp remover (Finisher) to separate the nucleus and the flesh, and then pulverize the flesh with a press to prepare a plum juice.

제3 공정;Third process;

자두즙의 산화와 잡균의 오염을 방지하기 위하여 아황산을 100 ppm 농도로 즉시 첨가하고, 설탕을 이용하여 25 브릭스(Brix)가 되도록 조정한다.To prevent oxidation of plum juice and contamination of various germs, sulfurous acid is added immediately at a concentration of 100 ppm and adjusted to 25 Brix with sugar.

제4 공정;Fourth process;

발효액에 자두즙액을 이용한 배지에 25 ℃에서 2일간 배양한 KCS7을 5% 정도가 되도록 접종하고 22 ℃ 이하에서 10일간 배양한 후, 잔당이 5%, 알콜농도가 10%이상되었을 때 1차 발효를 끝낸다.The fermentation broth was inoculated with 5% of KCS7 cultured at 25 ° C. for 2 days at 25 ° C. and incubated at 22 ° C. for 10 days, and then fermented when the residual sugar was 5% and the alcohol concentration was more than 10%. Ends.

제5 공정;Fifth process;

발효가 끝난 발효액은 규조토로 1차 여과하고, 숙성기간 동안 잡균 오염을 방지하기 위하여 아황산을 50 ppm 농도로 첨가하고 보존 용기에 채운 후, 10±1 ℃의 숙성실에서 3개월 이상 숙성시킨다. 제품 출하는 정밀여과기로 여과한후 병입한다.After fermentation, the fermentation broth is first filtered through diatomaceous earth, added with sulfuric acid at a concentration of 50 ppm in order to prevent microbial contamination, and aged in a storage vessel at 10 ± 1 ° C for at least 3 months. The product is filtered through a precision filter and bottled.

상기 자두 발효주는 알콜 함량이 12% 이상이며 주홍색(피자두) 또는 주황색(포모사)의 색상을 갖는 투명한 액체로서 자두 특유의 향과 산미도를 갖고 있는 발효주이다.The plum fermented liquor is a fermented liquor having an alcohol content of 12% or more and having a peculiar flavor and acidity as a clear liquid having a scarlet (pizza) or orange (formosa) color.

본 발명에 의하면, 천연으로부터 분리한 자두주를 생성할 수 있는 신균주 사카로마이세스속 KCS7를 이용하여 자두로부터 자두주를 고생산성으로 제조할 수 있다.According to the present invention, it is possible to produce plum wine from prunes with high productivity using the new strain Saccharomyces KCS7 which can produce plum wine isolated from nature.

또한 경북 김천에서 생산된 중품 이상의 완숙 자두 파쇄 발효액에서 분리한 야생 알콜 발효 효모를 YPD 배지에 접종하고 진탕 배양하여 새로운 균주 신균주 사카로마이세스속 KCS7를 얻을 수 있다.In addition, wild alcohol fermented yeasts isolated from fermented broth crushed fermentation broth produced in Gimcheon, Gyeongbuk, can be inoculated in YPD medium and shake-cultured to obtain a new strain, the new strain Saccharomyces sp. KCS7.

Claims (5)

자두를 선별, 세척하는 제1 공정;A first step of sorting and washing plums; 핵과 과육을 분리하고 착즙하는 제2 공정;A second step of separating and juice the nucleus and the pulp; 아황산 첨가 및 설탕을 가하여 보당하는 제3 공정;A third step of adding sulfurous acid and adding sugar; 자두 발효액에서 배양한 효모 사카로마이세스속 KCS7을 발효액의 5% 농도로 접종한 후, 발효온도 22 ℃ 이하에서 10일간 발효시킨 후 잔당 5%, 알콜농도 10% 이상 되었을 때 발효 완료시키는 제4 공정; 및Fourth inoculated with the yeast Saccharomyces sp. KCS7 cultured in plum fermentation broth at a concentration of 5% of the fermentation broth, and then fermented at a fermentation temperature of 22 ° C. or lower for 10 days, and then fermentation was completed when the residue was 5% and the alcohol concentration was 10% or more. fair; And 상기 제4 공정의 발효액을 규조토 여과하여 아황산을 첨가하고 보관용기에 채운 다음, 온도 10±1 ℃의 숙성실에서 3개월 이상 숙성시켜 알콜농도 12% 이상의 숙성주를 생성하는 여과 과정을 거쳐 병입하는 제5 공정을 포함하는 자두주 제조 방법.The fermentation broth of the fourth step is filtered through diatomaceous earth and added sulfurous acid and filled into a storage container, and then aged through at least 3 months in a aging chamber at a temperature of 10 ± 1 ℃ through a filtration process to produce aged alcohol with a alcohol concentration of 12% or more Plum wine manufacturing method including 5 process. 제1항에 있어서, 상기 제3 공정의 가당은 설탕으로 25 브릭스(Brix)가 되도록 조정하는 것을 특징으로 하는 자두주 제조방법.The method of claim 1, wherein the sweetened sugar of the third step is adjusted to 25 Brix with sugar. 제1항에 있어서, 상기 제3 공정과 제5 공정에서 사용한 아황산은 각각 100 ppm, 50 ppm의 농도로 첨가하는 것을 특징으로 하는 자두주 제조방법.The method of producing plum wine according to claim 1, wherein the sulfurous acid used in the third step and the fifth step is added at a concentration of 100 ppm and 50 ppm, respectively. 경북 김천에서 생산된 중품 이상의 완숙 자두에서 분리한 야생 알콜 발효 효모를 YPD 배지(1% 효모추출물, 2% 펩톤, 2% 포도당)에 한 백금이의 균락을 접종하여 25℃에서 1일간 진탕 배양하는 것을 특징으로 하는 신균주 사카로마이세스속 KCS7(기탁번호: KCTC10260BP)의 배양방법.Wild alcohol fermented yeasts isolated from mature plums produced in Gimcheon, Gyeongbuk, were inoculated with a platinum bacterium in YPD medium (1% yeast extract, 2% peptone, 2% glucose) and shake-cultured at 25 ° C for 1 day. Culture method of the new strain Saccharomyces genus KCS7 (Accession Number: KCTC10260BP) characterized in that. 제4항의 배양방법에 따라 배양된 자두주 생성균주 사카로마이세스속 KCS7(기탁번호: KCTC10260BP).Plum strain producing strain Saccharomyces genus KCS7 cultured according to the culture method of claim 4.
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