Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component.
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- ASHIDA Shinzo
- Gekkeikan Sake Company, Ltd., Research Laboratory
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- ICHKAWA Eiji
- Gekkeikan Sake Company, Ltd., Research Laboratory
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- SUGINAMI Koji
- Gekkeikan Sake Company, Ltd., Research Laboratory
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- IMAYASU Satoshi
- Gekkeikan Sake Company, Ltd., Research Laboratory
抄録
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.
収録刊行物
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 51 (8), 2061-2065, 1987
公益社団法人 日本農芸化学会
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キーワード
詳細情報
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- CRID
- 1390282681440065920
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- NII論文ID
- 130000024923
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- COI
- 1:CAS:528:DyaL2sXlvFKntrc%3D
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- ISSN
- 18811280
- 00021369
- http://id.crossref.org/issn/00021369
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可