Isolation of Sake Yeast Mutants Producing a High Level of Ethyl Caproate and/or Isoamyl Acetate.
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概要
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In the case of sake, ethyl caproate and isoamyl acetate are considered to be closely associated with flavor. Various mutant yeast strains producing a higher level of flavor compounds (ethyl caproate and/or isoamyl acetate) than the parent strain were isolated by ethyl methane sulfonate treatment followed by global selection. Two of the mutants obtained also showed a high malate productivity. These mutants would be promising for practical sake fermentation.
- 社団法人 日本生物工学会の論文
社団法人 日本生物工学会 | 論文
- Isolation of Sake Yeast Mutants Producing a High Level of Ethyl Caproate and/or Isoamyl Acetate.
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