由Schizosaccharomyces pombe與Monascus anka融合而來澱粉利用性擬酵母新菌株，利用富含抗氧化性的麥汁為原料，做為探討開發低醣分機能性酒精性飲料的可行性，並與能利用澱粉的啤酒酵母(Saccharomycesdiastaticus)進行比較；新菌株在碳營養源的利用性及發酵性皆比親株及S. diastaticus廣泛。分別以親株、融合株及啤酒酵母製作米麴用以探討與酒類發酵有關的三種酵素生產能力，結果發現無論是在Glucoamylase、α-amylase 或acid protease，融合株的酵素活性皆比親株Schiz. pombe及S. diastaticus高。以麥汁為原料，利用融合株進行酒精發酵，不論在10℃ 、15℃ 或20℃ 條件下，其酒精生產量都較親株為高，不遜於S. diastaticus作用者，且其殘醣分皆比Schiz. pombe和S. diastaticus作用者為低。將不同菌株發酵完成的酒醪進行抗氧化能力的比較，因融合株酒精產量較高，抗氧化能力較其他菌株為低，但以在較低溫度環境(10℃ )下發酵者，其總酚類含量的保留都較15℃ 及20℃ 條件下為佳，且抗氧化活性能力較佳，因此利用融合株做為開發低熱量酒精性飲料的菌株是可行的。

A starch-utilizing, yeast-like fusant, created from Schizosaccharomyces pombe and Monascus anka, was explored for its feasibility in development of low-carbohydrate, functional alcoholic beverage by fermenting malt extracts with rich antioxidant capacity. The use of another starch-utilizing yeast, Saccharomyces diastaticus in developing alcoholic beverage was compared. It was found that the fusant utilized carbon sources more extensively than its parent strains and S. diastaticus did. Rice koji was separately made by the fusant, its parental strains and S. diastaticus to explore the effect of strains on the production of α-amylase, glucoamylase and acid protease which are important enzymes for wine making. The fusant was found to produce these enzymes with greater activity than that produced by its parental strains and S. diastaticus. When malt extracts were fermented by the fusant, its parent strains, and S. diastaticus, separately, it was found that the fusant produced relatively higher alcohol concentration, resulting in lower residual sugar than its parent strains and S. diastaticus did at 10oC, 15oC, or 20oC. It was also discovered that the fusant produced a greater level of total phenolic content when fermented at a lower temperature. Accordingly, the use of the fusant as a new strain for development of low-carbohydrate, functional alcoholic beverages is feasible.