| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for improving content of amino acid in production of liquors (especially wine) and a method for improving content of gamma-aminobutyric acid. <P>SOLUTION: Disclosed is a mutant yeast strain for production of liquors decreasing the functions of gap1, apf1(shr3), can1, put4 and uga4, wherein the mutant yeast strain is obtained by crossbreeding a mutant yeast strain decreasing the functions of gap1, apf1(shr3) and can1 with a mutant yeast strain decreasing the functions of gap1, put4 and uga4 to have resistance against L-azetidine-2-carboxylate and L-canavanine, and wherein the mutant yeast strain can not grow in a minimal medium in which proline, arginine, glutamic acid, citruline or gamma-aminobutyric acid is added as a single nitrogen resource. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
