Isolation of Sake Yeast Mutants Producing a High Level of Ethyl Caproate and/or Isoamyl Acetate

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概要

• 論文の詳細を見る

• In the case of sake, ethyl caproate and isoamyl acetate are considered to be closely associated with flavor. Various mutant yeast strains producing a higher level of flavor compounds(ethyl caproate and/or isoamyl acetate) than the parent strain were isolated by ethyl methane sulfonate treatment followed by global selection. Two of the mutants obtained also showed a high malate productivity. These mutants would be promising for practical sake fermentation.

• 社団法人日本生物工学会の論文
• 2000-12-25

著者

• ARIKAWA YUKIHIKO

  Food Technology Research Institute of Nagano Prefecture

• Amano Yoshihiko

  Department Of Chemistry And Material Engineering Faculty Of Engineering Shinshu University

• Shimosaka M

  信州大・繊維・応生系

• Shimosaka Makoto

  Department Of Applied Biology Faculty Of Textile Science And Technology Shinshu University

• YAMADA MASATO

  Faculty of Textile Science and Technology, Shinshu University

• SHIMOSAKA MAKOTO

  Faculty of Textile Science and Technology, Shinshu University

• OKAZAKI MITSUO

  Faculty of Textile Science and Technology, Shinshu University

• FUKUZAWA MIKIO

  Food Technology Research Institute of Nagano Prefecture

• Okazaki M

  Dep. Of Applied Biology Fac. Of Textile Sci. And Technol. Shinshu Univ.

• Arikawa Y

  Department Of Chemistry And Material Engineering Faculty Of Engineering Shinshu University

• Yamada Masato

  Faculty Of Science Kobe University

• Okazaki Mitsuo

  Faculty Of Textile Science And Technology Shinshu Unviersity

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