title: Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate.
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.
authors.affiliation: Food Technology Research Institute of Nagano Prefecture, 205-1 Nishibanba, Kurita, Nagano City 380-0921, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Arikawa
authors.forename: M
authors.initials: M
authors.lastname: Yamada
authors.forename: M
authors.initials: M
authors.lastname: Shimosaka
authors.forename: M
authors.initials: M
authors.lastname: Okazaki
authors.forename: M
authors.initials: M
authors.lastname: Fukuzawa