高香気性耐塩性酵母の育種と麦味噌醸造への利用

概要

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Flavor improvement of ahort-period-fermented barley miso (light-colored barley miso) was attempted using mutants of a salt-tolerant yeast, Zygosaccharomyces rouxii RB-1,that produced sufficient aroma components. Z. rouxii RB-1 was mutated stepwisely by ethidium bromide, and the mutants were isolated using two or three kinds of amino acid analogue (L-canavanine, 5,5,5-trifluoroleucine, or p-fluorophenylalanine). The mutants showed higher productivity of several kinds of higher alcohols than that of the parent, RB-1. In particular, mutant RBMK-32 exhibited the highest productivity of 2-methyl-1-propanol and 3-methyl-1-butanol among the five mutants in soy sauce medium, produced twice as much 1-butanol and 3-methyl-1-butanol as the parent RB-1 in miso fermentation, and added a highly aromatic character to light-colored barley miso.
1997-09-25