Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate |
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Authors: | Arikawa Y Yamada M Shimosaka M Okazaki M Fukuzawa M |
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Affiliation: | Food Technology Research Institute of Nagano Prefecture, 205-1 Nishibanba, Kurita, Nagano City 380-0921, Japan. |
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Abstract: | 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. |
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Keywords: | sake fermentation ethyl caproate isoamyl acetate malate Saccharomyces cerevisiae |
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