清酒酵母FAA1基因破坏对清酒醪中己酸乙酯积累的影响。
Effect of the FAA1 gene disruption of sake yeast on the accumulation of ethyl caproate in sake mash.
作者信息
Asano T, Kawadu M, Kurose N, Tarumi S, Kawakita S
机构信息
Alcoholic Beverages, Seasoning & Food Research Laboratories, Takara Shuzo Co. Ltd., 3-4-1 Seta, Otsu, Shiga 520-2193, Japan.
出版信息
J Biosci Bioeng. 2000;89(6):609-11. doi: 10.1016/s1389-1723(00)80066-3.
Fatty acid activation gene (FAA1) in sake yeast Kyokai no. 701 (K701) was disrupted to investigate the accumulation of ethyl caproate in sake mash. Ethyl caproate, recognized as an important apple-like flavor in sake, is generated by fatty acid synthesis in yeast cells. The disruptant for the FAA1 gene (K701deltafaa1) exhibited a reduced growth rate in a medium containing cerulenin and myristic acid or oleic acid compared with that of the parental strain (K701). In a sake brewing test in which the rice used was polished to 60% of its original size, the fermentation ability of K701deltafaa1 was inferior to that of K701 but the production of ethyl caproate by K701deltafaa1 was 1.6-fold higher than that by K701. These results suggest that the FAA1 gene in sake yeast plays an important role in sake brewing and the accumulation of ethyl caproate.
为研究清酒醪中己酸乙酯的积累情况，对清酒酵母701号（K701）中的脂肪酸激活基因（FAA1）进行了破坏。己酸乙酯是清酒中一种重要的类似苹果的风味物质，由酵母细胞中的脂肪酸合成产生。与亲本菌株（K701）相比，FAA1基因破坏株（K701deltafaa1）在含有浅蓝菌素和肉豆蔻酸或油酸的培养基中生长速率降低。在使用研磨至原大小60%的大米进行的清酒酿造试验中，K701deltafaa1的发酵能力低于K701，但K701deltafaa1的己酸乙酯产量比K701高1.6倍。这些结果表明，清酒酵母中的FAA1基因在清酒酿造和己酸乙酯的积累中起重要作用。
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