| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain a mutant yeast which can inhibit the generation of a diacetyl odor. SOLUTION: This new mutant yeast has sensitivity for the analogues (compounds having the similar structures) of a branched amino acid, less accumulates total diacetyls (the general name of vicinal diketones and their precursors:α-acetohydroxy acids), and belongs to yeasts including sake yeasts, beer yeasts and wine yeasts. This method for breeding the new mutant yeast comprises treating yeasts for producing alcoholic drinks to mutate, isotating a branched amino acid analogue-sensitive mutant strain exhibiting larger proliferation-inhibiting or retarding effects than that of the un-mutated yeast used as a parent in a culture medium containing propargyl glycine orα- aminobutyric acid or 4-azaleucine or 5,5,5-trifluoroleucine or o-methylthreonine or isoleucine hydroxamate and further isolating a total diacetyl-less accumulating yeast from the sensitive mutant strain.</p> |
