Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate

Journal of Bioscience and Bioengineering

Volumn 90, Issue 6, 2000, Pages 675-677

  Arikawa, Yukihiko ^a   Yamada, Masato ^b   Shimosaka, Makoto ^b   Okazaki, Mitsuo ^b   Fukuzawa, Mikio ^a  

^a Food Technol Res Inst Nagano P   (Japan)

^b SHINSHU UNIVERSITY   (Japan)

Author keywords

Ethyl caproate; Isoamyl acetate; Malate; Saccharomyces cerevisiae; Sake fermentation

Indexed keywords

HEXANOIC ACID; ISOPENTYL ACETATE; MALIC ACID; MESYLIC ACID ETHYL ESTER;

AGAR GEL ELECTROPHORESIS; ARTICLE; BEVERAGE; DNA SEQUENCE; FERMENTATION; FLAVOR; FUNGUS MUTANT; GENE MUTATION; NONHUMAN; RESTRICTION MAPPING; SACCHAROMYCES CEREVISIAE;

FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 0034500503     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(00)90016-1     Document Type: Article

References (13)

1. Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component
2. Breeding of a sake yeast with improved ethyl caproate productivity
3. Mutants of Saccharomyces cerevisiae producing a large quantity of β-phenethyl alcohol and β-phenethyl acetate
4. Breeding of brewing yeast producing a large amount of β-phenylethyl alcohol and β-phenylethyl acetate
5. Breeding of sake-yeast producing a large quantity of β-phenetyl alcohol and β-phenethyl acetate from β-(2-thienyl)-DL-alanine-resistant mutants
6. Breeding of higher malic acid-productive mutants from Saccharomyces cerevisiae Kyokai no.7
7. Strain with high malic acid-producing ability obtained from a cycloheximide-resistant yeast
8. Isolation of sake yeast strains having various levels of succinate and/or malate producing abilities by gene disruption or mutation
9. Molecular breeding of yeast producing a large amount of β-phenetyl-alcohol
10. Structure and expression of the URA5 gene of Saccharomyces cerevisiae
11. Cerulenin-resistant mutants of Saccharomyces cerevisiae with an altered fatty acid synthase gene
12. Breeding of sake yeast that produce enhanced levels of flavor by transformation with a mutated FAS2 gene and their utilization in brewing rice flour shochu
13. Brewing properties of sake yeast whose EST2 gene encoding isoamyl acetate-hydrolyzing esterase was disrupted