清酒酵母のクロトリマゾール耐性株の釀造特性

概要

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High fermentative activity mutants were selected from among sake yeast mutants resistant to clotrimazole(CTZ)by means of small-scale sake brewing tests. CTZ239 had the highest fermentative activity among these mutants, and the sake brewed with it was of good quality. Industrial-scale brewing tests were conducted with CTZ239 and the parent strain K1001. With CTZ239 the decrease in specific gravity and production of alcohol were so rapid that the fermentation of the sake mash was accomplished in a period 1-2 days shorter than with K1001. The change of the pyruvic acid concentration in the mash of CTZ239 was the same as that in the K1001 mash. Undesirable flavor caused by diacetyl was not apparent in the sake brewed with either of the strains. Although CTZ-resistant mutants are supposed to be tolerant to alcohol, the alcohol tolerance of these mutants was no different from that of the parent strain. It was concluded that these CTZ-resistant mutants lacking high alcohol tolerance were entirely different from the known strain AA-6,which exhibits high tolerance in an ethanol solution. In a fermentation test using YPD medium containing 10% glucose, CTZ239 showed reduced growth, but the ethanol production rate per cell was enhanced. It is suggested that the high fermentative activity of CTZ239 in the sake mash was due to the enhanced ethanol production rate per cell.
社団法人日本生物工学会の論文
1994-07-25