HIGH-FLAVOR COMPONENT PRODUCTIVE YEAST

摘要

PROBLEM TO BE SOLVED: 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. SOLUTION: 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.