| 摘要 |
PROBLEM TO BE SOLVED: To provide a new means capable of suppressing the occurrence of DMTS in liquors such as sake, etc.SOLUTION: There is provided yeast having reduced or deleted expression of at least one gene selected from the group consisting of MDE1 gene, MRI1 gene, SPE2 gene, ARO9 gene, MEU1 gene and UTR4 gene and low 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) formation ability. When sake is produced using the yeast in alcohol fermentation, since the content of DMTS-P1 is lowered, the occurrence of DMTS during sake preservation is suppressed and a deteriorated smell is suppressed. |
