代謝制御を導入した酵母による清酒の多様化

概要

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Metabolic regulation of amino acids was applied to the sake yeast Saccharomyces cerevisiae. In fermented liquors such as sake, higher alcohols and their acetates are important flavor components. In S. cerevisiae, higher alcohol is synthesized by decarboxylation and reduction of α-keto acid, a precursor of amino acid, and the acetate is formed from the higher alcohol. We succeeded in obtaining mutants producing large amounts of higher alcohols and their acetates using amino acid analogues, which were used to make sakes with diverse flavors. Mutants resistant to fluoro-DL-phenylalanine produced large amounts of β-phenethyl alcohol and its acetate, which are rose-like flavor components. In one of the mutants, the tyrosine-sensitive isozyme of 3-deoxy-D-arabino-heptulosonate-7-phosphate synthase (DAHP synthase) was released from feedback inhibition by tyrosine. In another mutant, prephenate dehydrogenase decreased and DAHP synthase increased. Molecular genetic studies showed that the cloned resistant genes caused increased production of β-phenethyl alcohol and its acetate. Mutants resistant to 4-aza-DL-leucine, which produced large amounts of isobutyl alcohol and isoamyl alcohol, were released from inbibition of the key cnzymes, acetohydroxy acid synthase and α-isopropylmalate synthase, respectively, in the pathway of branched-chain amino acids synthesis. Mutants resistant to DL-thiaisoleucine and DL-β-hydroxynorvaline, which produced large amounts of active amyl alcohol and n-propanol, had threonine deaminase and aspartokinase with decreased feedback sensitivity, respectively. Mutants resistant to 3-aminotyrosine produced high concentrations of every variety of higher alcohol, and in addition overproduced several kinds of amino acids in minimal medium.
社団法人日本生物工学会の論文
1997-03-25

著者

福田和郎
協和発酵(株)食品酒類研究所

代謝制御を導入した酵母による清酒の多様化

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