JP4952185B2 - 多酸性新規清酒酵母及びこれを用いて製造する清酒の製造法 - Google Patents
多酸性新規清酒酵母及びこれを用いて製造する清酒の製造法 Download PDFInfo
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- JP4952185B2 JP4952185B2 JP2006285986A JP2006285986A JP4952185B2 JP 4952185 B2 JP4952185 B2 JP 4952185B2 JP 2006285986 A JP2006285986 A JP 2006285986A JP 2006285986 A JP2006285986 A JP 2006285986A JP 4952185 B2 JP4952185 B2 JP 4952185B2
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 62
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 239000002253 acid Substances 0.000 title description 3
- 238000000034 method Methods 0.000 claims description 9
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 5
- 235000021107 fermented food Nutrition 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 59
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 36
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 27
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 25
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 20
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 20
- 239000001630 malic acid Substances 0.000 abstract description 20
- 235000011090 malic acid Nutrition 0.000 abstract description 20
- 239000004310 lactic acid Substances 0.000 abstract description 18
- 235000014655 lactic acid Nutrition 0.000 abstract description 18
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 abstract description 11
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 235000007164 Oryza sativa Nutrition 0.000 description 12
- 235000009566 rice Nutrition 0.000 description 12
- 230000014509 gene expression Effects 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000001384 succinic acid Substances 0.000 description 7
- 235000011044 succinic acid Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000000018 DNA microarray Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000035772 mutation Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000010186 staining Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000034303 cell budding Effects 0.000 description 2
- YPHMISFOHDHNIV-FSZOTQKASA-N cycloheximide Chemical compound C1[C@@H](C)C[C@H](C)C(=O)[C@@H]1[C@H](O)CC1CC(=O)NC(=O)C1 YPHMISFOHDHNIV-FSZOTQKASA-N 0.000 description 2
- 238000010195 expression analysis Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- KLZYRCVPDWTZLH-UHFFFAOYSA-N 2,3-dimethylsuccinic acid Chemical compound OC(=O)C(C)C(C)C(O)=O KLZYRCVPDWTZLH-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108020004635 Complementary DNA Proteins 0.000 description 1
- 101150077017 HAP4 gene Proteins 0.000 description 1
- 102000013460 Malate Dehydrogenase Human genes 0.000 description 1
- 108010026217 Malate Dehydrogenase Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000002299 complementary DNA Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 125000001153 fluoro group Chemical group F* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 238000010188 recombinant method Methods 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- General Preparation And Processing Of Foods (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Description
[1]受託番号FERM P−20988で表される酵母菌株。
[2][1]の酵母菌株を用いることを特徴とするアルコール飲料又は発酵食品の製造方法。
[3]清酒の製造方法である、[2]の方法。
(1)形態は5〜6μmの円形又は卵円形である。
(2)出芽により増殖する。
(3)TTC染色により赤色に染まる。
福岡県内酒蔵の清酒もろみから採取したサンプルを滅菌水により適宜希釈した後、YMプレートに塗布し、30℃で3日間培養を行った。生育した213株を分離した。取得した213株をそれぞれ30mlのYM−10培地に一白金耳接種し、20℃で3日間静置培養後、遠心分離した上清を有機酸分析に供した。対照の協会7号株(K−7)のリンゴ酸、コハク酸、乳酸生産量(それぞれ99μg/ml、394μg/ml及び75μg/ml)より高いリンゴ酸、コハク酸、乳酸生産性のいずれかを示した菌株として、7株が得られた。また対照の協会9号株(K−9)のリンゴ酸、コハク酸、乳酸生産量(それぞれ152μg/ml、391μg/ml及び56μg/ml)より高いリンゴ酸、コハク酸、乳酸生産性のいずれかを示した菌株として、14株が得られた。一次スクリーニングで取得した合計21株を麹エキス培地(ボーメ7)30mlに一白金耳接種し、20℃で10日間培養後、遠心分離した上清を有機酸分析に供した。結果を表1に示す。
表1に示すとおり、数株のリンゴ酸、コハク酸、乳酸生成量が、K−7及びK−9に比べ、増加していた。そのうち特に15BY14−6のリンゴ酸、コハク酸、乳酸生成量が、K−7及びK−9に比べ、バランスよく増加していた。香気成分の生成に関しては、15BY14−6はK−7及びK−9と遜色なかった。したがって、リンゴ酸、コハク酸、乳酸を多量に生成する自然突然変異した株、15BY14−6株を新規な清酒製造用菌株として選択した。
前記変異株(15BY14−6)及び対照株協会9号(K−9)を用いて、表3に示す仕込配合で清酒の小仕込試験を行った。なお、上記協会9号酵母は、吟醸酒の製造に広く利用されかつ親株であると考えられるため、これを対照株として用いた。
Claims (3)
- 受託番号FERM P−20988で表される酵母菌株。
- 請求項1の酵母菌株を用いることを特徴とするアルコール飲料又は発酵食品の製造方法。
- 清酒の製造方法である、請求項2の方法。
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JP2006285986A JP4952185B2 (ja) | 2006-10-20 | 2006-10-20 | 多酸性新規清酒酵母及びこれを用いて製造する清酒の製造法 |
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JP2006285986A JP4952185B2 (ja) | 2006-10-20 | 2006-10-20 | 多酸性新規清酒酵母及びこれを用いて製造する清酒の製造法 |
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JP2008099627A JP2008099627A (ja) | 2008-05-01 |
JP4952185B2 true JP4952185B2 (ja) | 2012-06-13 |
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JP5527723B2 (ja) * | 2008-07-10 | 2014-06-25 | 独立行政法人農業・食品産業技術総合研究機構 | 植物細胞壁成分から変換されたα−グルカンを保持する菌体の製造方法 |
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JPH0884583A (ja) * | 1994-09-19 | 1996-04-02 | Asahi Chem Ind Co Ltd | 新規サッカロミセス・セレビシエおよびその用途 |
JP4402779B2 (ja) * | 1999-10-13 | 2010-01-20 | 宝ホールディングス株式会社 | 有機酸高生産新規酵母及びその用途 |
JP4393028B2 (ja) * | 2001-12-04 | 2010-01-06 | 宝ホールディングス株式会社 | 新規酵母及びその利用 |
JP3688649B2 (ja) * | 2002-03-20 | 2005-08-31 | 三重県 | 高乳酸産生酵母及びこれを用いて製造する清酒の製造方法 |
JP2004357623A (ja) * | 2003-06-06 | 2004-12-24 | Fukuoka Prefecture | リンゴ酸高生産性新規清酒酵母及びこれを用いる清酒の製造方法 |
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