Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component.

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.

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詳細情報

  • CRID
    1390282681440065920
  • NII論文ID
    130000024923
  • DOI
    10.1271/bbb1961.51.2061
  • COI
    1:CAS:528:DyaL2sXlvFKntrc%3D
  • ISSN
    18811280
    00021369
    http://id.crossref.org/issn/00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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