大麦焼酎もろみで焼酎酵母のグリセリン生成に及ぼす高級脂肪酸の影響

概要

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The influences of higher fatty acids on glycerol production by shochu yeast (Saccharomyces cerevisiae) were investigated to clarify the factors necessary for higher glycerol production by yeast (GPY) in all-koji shochu mash. Glycerol production by shochu yeast strains increased in oleic-or linoleic acid-supplemented media, but decreased in the medium supplemented with palmitic acid. The influences of unsaturated fatty acids on glycerol production in this experiment were the same for beer and whisky yeasts. There was a high correlation between the amount of intracellular triglyceride in shochu yeast (TGY) and the amount of GPY. Glycerophosphatase activity in shochu yeast was the highest in the medium containing linoleic acid. The amount of koji influenced the linoleic acid concentration in shochu mash and the linoleic acid composition of intracellular higher fatty acids. When linoleic acid was added to mash with a koji ratio of 33%, the amount of GPY increased from 5.1 to 5.6g/l. These results suggest that linoleic acid might be a stimulating factor for glycerol production by shochu yeast in all-koji mash.
社団法人日本生物工学会の論文
1995-11-25