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首页> 外文期刊>生物工学会誌 >Breeding of high aroma-producing sake yeasts from low fatty acid-utilizing mutants - Note [Japanese]
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Breeding of high aroma-producing sake yeasts from low fatty acid-utilizing mutants - Note [Japanese]

机译：利用低脂肪酸的突变体选育高香气的清酒酵母-注意[日语]

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摘要

Low fatty acid-utilizing mutants were isolated from the industrial sake yeasts K-7 and K-701 to select high aroma-producing yeasts resulting from defective fatty acid beta-oxidation. In a sake brewing test, mutant strain 16-5 produced one and a half times as much isoamyl acetate as the parent strain, whereas mutant strain 25-8 produced only 70 percent isoamyl acetate but one and a half times as much ethyl caproate and ethyl butyrate as the parent strain. Because strain 25-8 was isolated from a low fatty acid-utilizing yeast, it is thought that the accumulation of fatty acid or acyl-CoA and the decrease of acetyl-CoA was caused by defective beta-oxidation in the stage prior to the production of these aroma components. Like K-701, the sake mash of strain 25-8 had no bubbles during the fermentation period even though the parent strain was K-7, which does cause bubbles.
机译：从工业清酒酵母K-7和K-701中分离出低脂肪酸利用突变体，以选择由于脂肪酸β-氧化缺陷而产生高香气的酵母。在清酒酿造试验中，突变菌株16-5产生的乙酸异戊酯的含量是亲代菌株的一半半，而突变菌株25-8产生的乙酸异戊酯的含量仅为70％，而己酸乙酯和乙酸乙酯的产生量却是其一半和一半。丁酸盐作为亲本菌株。因为菌株25-8是从低脂肪酸利用酵母中分离出来的，所以认为脂肪酸或酰基辅酶A的积累和乙酰辅酶A的减少是由生产前阶段的β氧化缺陷引起的。这些香气成分。与K-701一样，菌株25-8的清酒在发酵期间也没有气泡，即使亲本菌株是K-7，也确实会引起气泡。

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