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九州産業大学学術リポジトリ >
1 紀要論文 / Departmental Bulletin Paper >
工学部(Faculty of Engineering) >
九州産業大学工学部研究報告(Bulletin of the Faculty of Engineering Kyushu Sangyo University) >
第44号 >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/11178/4798
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Title: | 有用清酒酵母の開発(物質生命化学科) |
Other Titles: | Selection and breeding of Useful Sake Yeast for Ginjo-Sake Brewing(DEPARTMENT OF APPLIED CHEMISTRY AND BIOCHEMISTRY) |
Authors: | 羽田野, 雄大 一松, 時生 大場, 孝宏 末永, 光 満生, 慎二 境, 正志 Hatano, Yudai Ichimatsu, Tokio Oba, Takahiro Suenaga, Hikaru Mitsuiki, Shinji Sakai, Masashi ハタノ, ユウダイ イチマツ, トキオ オオバ, タカヒロ スエナガ, ヒカル ミツイキ, シンジ サカイ, マサシ 九州産業大学工学研究科 / 福岡県工業技術センター生物食品研究所 / 福岡県工業技術センター生物食品研究所 / 福岡県工業技術センター生物食品研究所 / 九州産業大学工学部 / 九州産業大学工学部 |
Keywords: | Sake yeast Ginjyo-Sake breeding |
Issue Date: | Dec-2007 |
Publisher: | 九州産業大学工学部 |
Abstract: | In the case of sake, malic acid ethyl caproate and are considered to be closely associated with good taste and flavor. To development of useful sake yeast for ginjo-shu brewing, we have first isolated yeast strains from sake-mash made at sake breweries in Fukuoka Prefecture. 253 strains isolated were tested on their malic acid-producing acivity using koji extract culture medium. By the brewing tests on a small scale, 4 strains (16BY1-10, 16BY2-2, 16BY7-6, 16BY8-9) were selected as high malic acid-producing strains. After UV irradiation, 62 cerulenin-resistant mutants were isolated from these 4 strains. (Serulenin is an inhibitor of fatty acid synthase.) The sake brewing characteristics of each of five mutants were examined by using koji extract culture medum. Finally, 5 mutant strains (15BY14-6-C1, 16BY7-6-C2, 16BY8-9-C1, 16BY8-9-C2, 16BY8-9-C3) were selected as a result of that test. These mutant strains showed high producing ability for malic acid- and ethyl caproate-producing ability, but not enough fermentation ability. Thus, further studies such as hybridization are need to breeding of useful sake yeast. |
URI: | http://hdl.handle.net/11178/4798 |
Appears in Collections: | 第44号
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