Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component

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概要

• 論文の詳細を見る

• Mutants of Saccharomyces cerevisiae that produce sufficient isoamyl acetate were isolated from sake yeast. 5, 5, 5-Trifluoro-DL-leucine, an analogue of L-leucine, was used for the isolation to eliminate the feedback inhibition by accumulated L-leucine. The concentration of isoamyl alcohol increased about three or four times with these mutants and a sufficient concentration of isoamyl acetate, one of the key components of the sake flavor, was obtained consequently. Mutants producing sufficient isoamyl acetate were also isolated from wine, shochu and beer yeasts by the same method.

• 社団法人 日本農芸化学会の論文

著者

• IMAYASU SATOSHI

  Gekkeikan Institute, Gekkeikan Co. Ltd.,

• SUGINAMI KOJI

  Gekkeikan Research Institute, Gekkeikan Sake Co. Ltd.,

• SUGINAMI Koji

  Gekkeikan Sake Company, Ltd., Research Laboratory

• IMAYASU Satoshi

  Gekkeikan Sake Company, Ltd., Research Laboratory

• ASHIDA Shinzo

  Gekkeikan Sake Company, Ltd., Research Laboratory

• ICHKAWA Eiji

  Gekkeikan Sake Company, Ltd., Research Laboratory

関連論文

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• Highly Efficient Sporulation Induced by Glutathione or Glutathione Thiol Esters in Sake (Kyokai No. 7) and a Wild-Type Yeast
• Induction of Yeast Sporulation by Lysine-Related Compounds and Glutathione in Nutrition-Rich Conditions
• Methods for Sporulation of Industrially Used Sake Yeasts
• On the Importance of Calcium and Magnesium Ions in Yeast Solution
• Introductino of a Feed Back Resistant α-Isopropylmalate Synthase Gene of Saccharomyces cerevisiae into Sake Yeast
• Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component

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