カナバニン耐性清酒酵母による糖化後発酵と香気生成 : 糖化後発酵法による醸造酒の製造に関する研究(第10報)

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We have reported on the absorption of leucine and isoamyl alcohol formation by yeast reduced in the medium (i.e. the saccharified solution made from polished rice and rice-koji) enriched with amino acids. An L-canavanine resistant yeast (can1 mutant) failed to take up arginine because of a defect in arginine permease, and compared with a wild strain, took up much of other amino acids instead of nitrogen-rich arginine. Formation of isoamyl alcohol and other several higher alcohols by the L-canavanine resistant mutants was promoted with increases in absorption of leucine and the related amino acids. Formation of isoamyl acetate and β-phenylethyl acetate by the L-canavanine resistant mutants was promoted with increases in these two alcohols. The use of L-canavanine resistant sake-yeast in our fermentation system was efficient to make an alcoholic beverage containing an abundance of aroma compounds.
社団法人日本生物工学会の論文
1989-01-25