イソバレルアルデヒド生成能の低い麹菌変異株の造成 : 有用麹菌の育種に関する研究(第1報)

概要

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Mureka is an unpleasant odor which often develops in non-pasteurized sake. i-Valeraldehyde (i-Val) is the main component of mureka, and is formed enzymatically from i-Amylalcohol (i-AmOH). This enzyme is produced by the koji mold Aspergillus oryzae during koji making. With the aim of preventing mureka (i-Val) development, 2 mutants were isolated by UV irradiation of the conidia of A.. oryzae RIB 128 (a typical sake koji mold strain), which exhibited i-Val-forming activity about 1/3 lower than that of the parental strain. We brewed sake using these mutants, and the non-pasteurized sake obtained was subjected to a storage test. Sake brewed with the mutants showed considerably lower increases in i-Val concentration during storage compared with that of a commercial strain, and did not possess a mureka odor even after storage at 30℃ for 30 d.
社団法人日本生物工学会の論文
1996-09-25