酢酸イソアミル蓄積能の高い清酒酵母の分離 : 清酒酵母における酢酸イソアミル生成機構(第1報)

概要

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Isoamyl acetate is one of the most important component of aroma and flavor of sake. To increase the content of isoamyl acetate in fresh sake, we have selected mutants having low activity of the esterase which hydrolyzes isoamyl acetate, by diazo staining of colonies. One of the mutants, K-9Ha-3,had weak color by the diazo staining due to low esterase activity; it had low isoamyl acetate hydrolysis activity and accumulated a high content of isoamyl acetate in the mash. Thus, accumulation of isoamyl acetate depends on the ration of alcohol acetryl transferase activity/isoamyl acetate hydrolysis activity.We constructed diploids by hybridization between K-9Ha-3 and haploid clones isolated from an authentic brewing yeast, strain Kyokai no. 10. The ability of fermentation of the diploids in sake moromi was superiore to that of K-9Ha-3 and amino acid production by the diploids in sake moromi was lower than in the parental haploid yeasts.The mashes brewed by these diploids contain large amounts of isoamyl acetate.
社団法人日本生物工学会の論文
1989-05-25