Mutants Producing High Concentrations of the Flavor Components Active Amylalcohol and Normal Propanol in Saccharomyces cerevisiae
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概要
- 論文の詳細を見る
Mutants resistant to the isoleucine analogue DL-thiaisoleucine (TIL) which produced large amounts of the flavor components active amylalcohol and normal propanol were isolated from sake, and baker's and laboratory yeasts Saccaromyces cerevisiae. These mutants had threonine deaminase (EC 4.2.1.16) with decreased feedback sensitivity to L-isoleucine and accumulated a high concentration of isoleucine as well as these higher alcohols. Genetic analysis using a loboratory strain revealed that the mutation for increased production of active amylalcohol and normal propanol was controlled by a single dominant gene, and evidence was found for linkage between TIL-resistance and the increased production bility of these higher alcohols. Sake and bread made with the mutants contained more of these components and had enhanced flavor.
- 社団法人日本生物工学会の論文
- 1993-04-25
著者
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Asano Kozo
北海道大学農学部応用生命科学専攻
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Asano Kozo
Foods And Liquors Research Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Watanabe M
Foods And Liquors Research Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Muromachi Ayako
Foods And Liquors Research Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Watanabe M
Graduate School Of Engineering Hiroshima Kokusai Gakuin University
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FUKUDA KAZURO
Foods and Liquors Research Laboratories, Kyowa Hakko Kogyo Co. Ltd.,
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WATANABE MAKOTO
Foods and Liquors Research Laboratories, Kyowa Hakko Kogyo Co. Ltd.,
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TAKASAWA SEIGO
Foods and Liquors Research Laboratories, Kyowa Hakko Kogyo Co. Ltd.,
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Takasawa S
Foods And Liquors Research Laboratories Kyowa Hakko Kogyo Co. Ltd.
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