Effect of the FAA1 Gene Disruption of Sake Yeast on the Accumulation of Ethyl Caproate in Sake Mash
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概要
- 論文の詳細を見る
Fatty acid activation gene(FAA1) in sake yeast Kyokai no.701(K701) was disrupted to investigate the accumulation of ethyl caproate in sake mash. Ethyl caproate, recognized as an important apple-like flavor in sake, is generated by fatty acid synthesis in yeast cells. The disruptant for the FAA1 gene(K701Δfaa1)exhibited a reduced growth rate in a medium containing cerulenin and myristic acid or oleic acid compared with that of the parental strain(K701). In a sake brewing test in which the rice used was polished to 60% of its original size, the fermentation ability of K701Δfaa1 was inferior to that of K701 but the production of ethyl caproate by K701Δfaa1 was 1.6-fold higher than that by K701. These results suggest that the FAA1 gene in sake yeast plays an important role in sake brewing and the accumulation of ethyl caproate.
- 公益社団法人日本生物工学会の論文
- 2000-06-25
著者
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ASANO TADAO
Alcoholic Beverages and Foods Research Laboratories, Takara Shuzo Co. Ltd.
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KUROSE NAOTAKA
Alcoholic Beverages and Foods Research Laboratories, Takara Shuzo Co. Ltd.
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Kurose N
Alcoholic Beverages And Foods Research Laboratories Takara Shuzo Co. Ltd.
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KAWAKITA SADAO
Alcoholic Beverages Research Laboratories, Takara Shuzo Co.Ltd.
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Kawakita Sadao
Alcoholic Beverages Seasoning & Food Research Laboratories Takara Shuzo Co.ltd.
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TARUMI SHOJI
Alcoholic Beverages and Food Research Laboratories, Takara Shuzo Co.Ltd.
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KAWADU MASAHIRO
Alcoholic Beverages, Seasoning & Food Research Laboratories, Takara Shuzo Co.Ltd.
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Tarumi Shoji
Alcoholic Beverages And Food Research Laboratories Takara Shuzo Co.ltd.
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Kawadu Masahiro
Alcoholic Beverages Seasoning & Food Research Laboratories Takara Shuzo Co.ltd.
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Asano Tadao
Alcoholic Beverages And Foods Research Laboratories Takara Shuzo Co. Ltd.
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- Effect of the FAA1 Gene Disruption of Sake Yeast on the Accumulation of Ethyl Caproate in Sake Mash