title: Yeast cell lysis enhances dimethyl trisulfide formation in sake.
abstract: The present study showed that the lysis of yeast cells and subsequent release of cell contents in sake mash accelerated dimethyl trisulfide (DMTS) formation. Among these, heat unstable and relatively high molecular weight compounds were assumed to be enzymes; thus, enzymatic reactions probably contribute to DMTS formation.
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
authors.forename: Nahoko
authors.initials: N
authors.lastname: Nishibori
authors.affiliation: Graduate School of Biosphere Science, Hiroshima University, 1-4-4, Kagamiyama, Higashi-hiroshima 739-8528, Japan.
authors.forename: Kei
authors.initials: K
authors.lastname: Sasaki
authors.affiliation: Graduate School of Biosphere Science, Hiroshima University, 1-4-4, Kagamiyama, Higashi-hiroshima 739-8528, Japan.
authors.forename: Yuta
authors.initials: Y
authors.lastname: Okimori
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
authors.forename: Muneyoshi
authors.initials: M
authors.lastname: Kanai
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
authors.forename: Atsuko
authors.initials: A
authors.lastname: Isogai
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan.
authors.forename: Osamu
authors.initials: O
authors.lastname: Yamada
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan; Graduate School of Biosphere Science, Hiroshima University, 1-4-4, Kagamiyama, Higashi-hiroshima 739-8528, Japan. Electronic address: fujii@nrib.go.jp.
authors.forename: Tsutomu
authors.initials: T
authors.lastname: Fujii
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan; Graduate School of Biosphere Science, Hiroshima University, 1-4-4, Kagamiyama, Higashi-hiroshima 739-8528, Japan.
authors.forename: Nami
authors.initials: N
authors.lastname: Goto-Yamamoto
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000166:cytology / Q000378:metabolism; D013440:Sulfides / Q000378:metabolism*; D015003:Yeasts / Q000737:chemistry / Q000166:cytology* / Q000378:metabolism*
chemical_list: D013440:Sulfides; C054170:dimethyl trisulfide
keywords: Dead yeast cells; Dimethyl trisulfide formation; Enzymatic reactions; Sake brewing; Yeast cell lysis