吟醸酒製造用清酒酵母からのピルビン酸低生産株の育種と実製造でのピルビン酸およびα-アセト乳酸の低減

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Since residual pyruvate during sake brewing leads to generation of off-flavours such as acetaldehyde and diacetyl, many researchers have challenged to develop a method to decrease pyruvate level during sake brewing. Particularly, during brewing of ginjo sake, the decrease of pyruvate level tends to be slow and a technology to decrease pyruvate level will be beneficial to improve the quality of flavour and taste of ginjo sake. In order to breed a sake yeast which produces a low amount of pyruvate during brewing of ginjo sake, mutants which are resistant to ethyl α-transcyanocinnamate were isolated. From among the resistant mutants, one strain produced a lower level of pyruvate during sake brewing relative to its parent strain. Ginjo sake was brewed with this strain on a laboratory scale, and this sake contained an increased amount of lactate (23.0%), a lower amount of acetate (24.2%), a lower amount of n-propanol (12.0%), a higher amount of isoamylalcohol (6.5%) and a lower amount of isoamylacetate (1.6%). Furthermore, ginjo sake was brewed with the strain on a factory scale (total l ton rice). It turned out that the levels of pyruvate and α-acetolactate of sake brewed with the ethyl α-transcyanocinnamate-resistant sake yeast were significantly lower than those of the parent strain throughout sake brewing. and final ethanol concentrations of sake brewed with both strains were not significantly different. These results indicate that the developed brewery yeast strain is highly practical, and that isolation of a mutant resistant to ethyl α-transcyanocinnamate is a promising method to breed a low pyruvate-producing brewery yeast.
2011-05-25

吟醸酒製造用清酒酵母からのピルビン酸低生産株の育種と実製造でのピルビン酸およびα-アセト乳酸の低減

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