| 摘要 |
PROBLEM TO BE SOLVED: To obtain alcoholic beverages and food changed in organic acid composition, increased in organic acid content suitable for tasting and reduced in organic acid content unsuitable for tasting by using yeast in which isocitric acid dehydrogenase activity is reduced or lost. SOLUTION: The alcoholic beverages and foods are produced by using yeast in which isocitric acid dehydrogenase activity is reduced or lost. A practical yeast used for alcoholic beverages and foods, e.g. sake yeast, wine yeast, beer yeast, soy sauce yeast or bread yeast is exemplified as the yeast and an yeast belonging to the genus Saccharomyces is preferable as the yeast. Gene breakage method or mutant treating method is exemplified as a method for obtaining yeast in which isocitric acid dehydrogenase activity is reduced or lost. An yeast in which activities of one or more enzymes originated from IDH1, IDH2 or IDP1 gene are reduced or lost is preferably used as the yeast in which isocitric acid dehydrogenase activity is reduced or lost. |
