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