| 摘要 |
<p>PURPOSE:To obtain a variant yeast containing greater quantities of fragrant components such as isoamyl alcohol and isoamyl acetate, capable of giving high fragrance to alcoholic beverages, breads etc., by using microorganisms resistant to 4-aza-DL-leucine, classified as Saccharomyces. CONSTITUTION:Microorganisms resistant to 4-aza-DL-leucine, classified as Saccharomyces, are inoculated into an agar-agar plate culture medium in an amount of e.g., 10mg/ml. The resultant system is irradiated with e.g., ultraviolet light to make a variant treatment to produce a yeast or bread yeast. This yeast is coated and grown to produce a colony. The resultant colony is then separated, thus obtaining the objective variant yeast.</p> |
