Abstract:A mutant of Saccharomyces cerevisiae, which was obtained by UV and MES mutation, was used for fermentation of sugar cane liquor to decrease the methanol content.The brewing techniques was optimized as: inoculums size 4.0x107cfu/mL, fermentation temperature 23℃ and fermentation time 6 days. Under the optimum fermenataion conditions, the methanol content of sugar cane liquor was 172.9 mg/L, which was 39% lower than that of the liquor brewed by original strain (284 mg/L).
