Isolation of a copper-resistant sake yeast mutant with improved flavour compound production

Journal of the Institute of Brewing

Volumn 116, Issue 3, 2010, Pages 261-264

  Hirooka, Kiyoo ^a   Ogita, Akira ^b,c   Fujita, Ken Ichi ^b   Yamamoto, Yoshihiro ^a   Tanaka, Toshio ^b  

^a Kyoto Municipal Institute of Industrial Technology and Culture   (Japan)

^b Osaka Prefecture University   (Japan)

^c NONE   (Japan)

Author keywords

Alcohol acetyltransferase; E A ratio; Isoamyl acetate; Sake yeast

Indexed keywords

ALCOHOLIC BEVERAGES; BEVERAGES; COPPER; FLAVOR COMPOUNDS; METAL IONS; YEAST;

ACETYL TRANSFERASE; ISOAMYL ACETATE; ISOAMYL ALCOHOL; MUTANT STRAIN; PRACTICAL PRODUCTION; PRODUCTION CAPACITY; SAKE YEASTS; STRAIN-RESISTANT;

COPPER COMPOUNDS;

EID: 79751479914     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00429.x     Document Type: Article

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