Food Preservation Science
Online ISSN : 2186-1277
Print ISSN : 1344-1213
ISSN-L : 1344-1213
Isolation and Sake-Brewing Characteristics of Mating Mutants of Strain GY115-a3 with High Fermentation and Ginjo-ka Production Abilities
Mai OKUMURA, Kazuo MASAKI, Akihiro YOSHIMURA, Yoshinori SAWAI, Kentaro HISAMATSU, Yuto HARADA, Satoshi IWAMOTO, Masaya SHIMADA, Takashi HAYAKAWA, Tomoyuki NAKAGAWA
Author information
Keywords: sake yeast, mating, tetraploid, organic acid composition, ginjo-ka
JOURNAL FREE ACCESS

2022 Volume 48 Issue 2 Pages 67-72

Details
Download PDF (499K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract

　In this study, we aimed to breed strain GY115-a3 by mating with strain Ce41, which is a high ethyl caproate-producing mutant strain derived from Gifu prefecture yeast, strain G. Among the obtained mating mutant strains between strain GY115-a3 and strain Ce41, the tetraploid strains showed the production characteristics for the unique organic acid composition like strain GY115-a3, and also had high fermentation and ginjo-ka production abilities, similar to those of strain Ce41. From these results, it was concluded that the expected mating mutant strains, such as a3×Ce41_1 and a3×Ce41_5, which inherited characteristic properties from the both parent strains, could be bred.

Content from these authors
© 2022 Japan Association of Food Preservation Scientists
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

journal of institute of cold chain

journal of japanese institute of cold chain

journal of the japanese society for cold preservation of food

Share this page
feedback
 Top