耐塩性酵母による揮発性含硫化合物の生成と減少

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By using a synthetic medium containing 18 amino acids as a nitrogen source, volatile sulfur-containing compounds formed and reduced by salt-tolerant yeasts and a sake yeast were studied. As the test yeasts, Zygosaccharomyces rouxii S84 (Z.rouxii), Candida versatilis D-5,both salt-tolerant and isolated from red salty kome miso, and Saccharomyces cerevisiae RIB 6002 (Kyokai no.7), a salt-sensitive sake yeast, were employed. These yeasts were cultured in a stationary manner at 30℃ until they had consumed nearly all the glucose used as a carbon source. The volatile sulfur-containing compounds in the non-inoculated and cultured media were identified by GC and GC-MS after they had been collected on a Tenax TA using an apparatus for trapping headspace volatiles. The volatile sulfur-containing compounds commonly found both in the non-inoculated and cultured yeast media were identified as dimethyl disulfide, dimethyl trisulfide and 3-(methylthio) propionaldehyde (methional). Further, in the cultured yeast media, in addition to these compounds, the formation of 3-(methylthio) propyl acetate and 3-(methylthio)-1-propanol (methionol) was observed. The amounts of dimethyl disulfide, dimethyl trisulfide and methional contained in the cultured yeast media were found to decrease as little as 0.6-85.1% compared to those in the non-inoculated media. The rate of decrease of these compounds in the cultured media was greatest in Z. rouxii among the tested yeasts. In particular, in the cultured medium containing salt, in spite of the fact that the consumption rate of glucose was low and it had poor development, Z. rouxii eliminated these compounds by as much as 55.2-99.4%. The formation and reduction of these volatile sulfur-containing compounds by Z. rouxii were also observed both in the non-inoculated and cultured media containing methionine as the sole nitrogen source. In addition to these compounds, ethyl 3-(methylthio)ppropanoate was formed by Z. rouxii.
社団法人日本生物工学会の論文
1995-11-25

耐塩性酵母による揮発性含硫化合物の生成と減少

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