Title:
HIGH-FLAVOR COMPONENT PRODUCTIVE YEAST
Document Type and Number:
Japanese Patent JP2002253211
Kind Code:
A
Abstract:
To provide a high-flavor component productive yeast capable of producing alcoholic beverages or breads rich in flavor components, i.e., ethyl caproate and isoamyl acetate.
This new mutant yeast bred by mutation and isolated, which is capable of producing both ethyl caproate and isoamyl acetate among various flavor components, is obtained from a strain that is produced by mutation treatment of any yeast followed by breeding the resultant yeast in a medium containing a chemical inhibiting a fatty acid synthase such as cerulenin and having the ability to highly produce caproic acid and a 2nd chemical being a leucine analog such as 5,5-trifluoro-DL-leucine and having the ability to increase isoamyl alcohol and isoamyl acetate.
Inventors:
ICHIKAWA EIJI
KAWATO SHOJI
ABE YASUHISA
IMAYASU SATOSHI
YOSHIDA KIYOSHI
INAHASHI MASAAKI
AKIYAMA YUICHI
KAWATO SHOJI
ABE YASUHISA
IMAYASU SATOSHI
YOSHIDA KIYOSHI
INAHASHI MASAAKI
AKIYAMA YUICHI
Application Number:
JP2001056000A
Publication Date:
September 10, 2002
Filing Date:
February 28, 2001
Export Citation:
Assignee:
GEKKEIKAN KK
BREWING SOC OF JAPAN
BREWING SOC OF JAPAN
International Classes:
C12G3/02; A21D8/02; A21D13/00; C12N1/16; C12N1/18; C12R1/865; (IPC1-7): C12N1/16; A21D8/02; A21D13/00; C12G3/02; C12N1/18
Domestic Patent References:
| JPS626669A | 1987-01-13 | |||
| JPS63309175A | 1988-12-16 | |||
| JPH06500011A | 1994-01-06 | |||
| JP2002531116A | 2002-09-24 | |||
| JP2002500894A | 2002-01-15 |
Foreign References:
| WO1996020272A1 | 1996-07-04 | |||
| WO2000034439A1 | 2000-06-15 | |||
| WO1999037807A1 | 1999-07-29 |
Other References:
生物工学会誌、２０００年、第７８巻、第６号、P. 191-194, JPN6010046160, ISSN: 0001696100
Attorney, Agent or Firm:
Toda Chikio
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