To develop a functional strawberry , we produced using strawberry as an additive and then
investigated its physicochemical properties. Among 7 different alcohol-fermenting yeasts, Saccharomyces cerevisiae JSK104
produced 17.4% ethanol on the 7th day of fermentation and was selected for use in the brewing of strawberry .
Changes in physicochemical properties, numbers of yeast and lactic acid bacteria, and antihypertensive angiotensin-converting
enzyme inhibitory activity were investigated during the fermentation of strawberry . The pH tended to decrease and the
total acidity increased as the fermentation period elapsed. The ethanol content reached about 17% on the 7th day after
fermentation, and the numbers of yeast and lactic acid bacteria reached a maximum on the 1st day of fermentation and then
maintained a constant number. The antihypertensive angiotensin-converting enzyme activity reached a maximum after 5 days of
fermentation and then was not significantly changed afterwards.