YEAST CAPABLE OF HIGHLY PRODUCING AROMA, ITS SEPARATION AND UTILIZATION THEREOF

摘要

PROBLEM TO BE SOLVED: To obtain a yeast capable of stably producing a brewed food rich in aroma. SOLUTION: A fatty acid analog is used to thereby efficiently separate a yeast depleted of an ability to utilize a fatty acid derived from a raw material inhibiting the formation of aroma. The fatty acid analog manifesting the growth inhibiting actions on the yeast is used to separate a mutant growing in the presence of the fatty acid analog at a high concentration in which a parent strain cannot be grown as the mutant depleted of the ability to utilize the fatty acid derived from the raw material.