WO1996020272A1 - Nouvelles souches de levures aromatiques - Google Patents

Nouvelles souches de levures aromatiques Download PDF

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Publication number
WO1996020272A1
WO1996020272A1 PCT/JP1995/002632 JP9502632W WO9620272A1 WO 1996020272 A1 WO1996020272 A1 WO 1996020272A1 JP 9502632 W JP9502632 W JP 9502632W WO 9620272 A1 WO9620272 A1 WO 9620272A1
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WO
WIPO (PCT)
Prior art keywords
yeast
strain
strains
sake
ethyl
Prior art date
Application number
PCT/JP1995/002632
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English (en)
Japanese (ja)
Inventor
Naotaka Kurose
Tadao Asano
Nobutsugu Hiraoka
Tadaki Shigeno
Tadanori Yano
Original Assignee
Takara Shuzo Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Takara Shuzo Co., Ltd. filed Critical Takara Shuzo Co., Ltd.
Priority to KR1019970704352A priority Critical patent/KR987001032A/ko
Priority to JP52035396A priority patent/JP3544987B2/ja
Priority to AU43146/96A priority patent/AU4314696A/en
Publication of WO1996020272A1 publication Critical patent/WO1996020272A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces

Definitions

  • the present invention relates to a novel yeast having a high aromaticity and a method for producing alcoholic beverages and foods rich in an aromaticity by the yeast.
  • the present invention relates to a method for easily producing a yeast which produces a large amount of carboxylate and / or isoamyl acetate among the aroma components. Relates to a method for producing aromatic liquors and foods using selected yeasts.
  • the present inventors have obtained a new aromatic sake yeast strain which is bred by crossing between haploids derived from Japan Brewing Association No. 71 and Japan Brewing Association No. 91 (Japanese Unexamined Patent Publication No. 5-3 1 7 0 3 4).
  • they have found a simple and high-frequency method for producing haploid strains of sake yeast (Japanese Patent Application No. 5-3177035).
  • it has been desired to provide a yeast in which ethyl ethyl cabronate and Z or isoamyl acetate are more highly produced by the hybridization treatment.
  • liquors other than sake have similar problems in the production of shochu, and also in the production of foods, in order to produce fragrant shochu. It was the same.
  • Ginjo sake which has a rich aroma component
  • it is difficult to produce a large amount of Ginjo sake in a stable manner because the cost of raw materials is high and the production period is long. I did.
  • sake rich in ginjo-scent when brewing ordinary sake using low-polished rice.
  • the purpose of the present invention is to solve the above-mentioned problems of the prior art, and to produce sake with a high Ginjo aroma or a new Ginjo aroma with ordinary sake. For that purpose. And to provide a novel yeast having a high ability to produce methyl and ethyl or ethyl beet carboxylate, and to use the yeast to stably and largely produce a liquor rich in ginjo aroma from low-polished rice. Another object of the present invention is to provide a method for producing a food, and a method for producing a food rich in ginjo aroma using the yeast.
  • the first invention of the present invention is directed to a clonal breed by crossing cells of haploids from the same source of yeast belonging to the genus Saccharomyces.
  • the second invention relates to a novel aromatic yeast strain that produces high levels of ethyl ether and / or isoamyl acetate.
  • the second invention relates to alcoholic beverages and foods rich in aroma components characterized by using the yeast. Related to manufacturing method.
  • the present inventors crossed haploid strains derived from the same source of yeast belonging to the genus Saccharomyces, thereby obtaining ethyl cabronate and / or isoacetate.
  • the yeast belonging to the genus Saccharomyces in the present invention includes sake yeast, shochu yeast, Wien yeast, Shelley yeast, brewer's yeast, Wisky yeast, and alky yeast. Any yeast belonging to the genus Saccharomyces such as call yeast and pan yeast can be used, and yeast used for sake brewing is, for example, pure culture at the Honshu Brewing Association. Yeast No. 6, Yeast No. 7, Association No. 9 Yeast, Kyokai No. 10 Yeast, Kyokai No. 11 Yeast, Kyokai No. 12 Yeast, Kyokai No. 13 Yeast, Kyokai No. 13 Yeast, Kyokai No. 13 Yeast, Kyokai No.
  • shochu yeast for example, Kyosho Shochu No.2 Yeast, Kagoshima test yeast, Miyazaki test yeast, Awamori No. 1 yeast, and the like. Mutated strains, hybrid strains, acclimatized strains, cell fusion strains, artificial mutant strains such as transformants by brasmid, etc., and even wild-type strains belonging to the genus Saccharomyces All yeasts to which they belong are included.
  • the haploid strains of the same origin according to the present invention are defined as the a type of a haploid strain isolated from the same strain of yeast having a diploid or higher ploidy.
  • the term refers to a strain and an ⁇ -type strain, and includes, for example, haploid strains derived from the Association No. 7'01 yeast and haploid strains derived from the Association No. 91 yeast.
  • At least one of the haploid strains to be hybridized in the present invention is a yeast belonging to the genus Saccharomyces, which is resistant to 18 ⁇ % ethanol. It is easy and preferable to select and hybridize a haploid strain derived from the same origin of E. coli, but the haploid strain derived from the same origin of the yeast shown in Saccharomyces You may use one that has become familiar with Nor and has become resistant to 18 ⁇ ⁇ ⁇ % ethanol. Furthermore, it is possible to cross haploid strains derived from the same origin of yeast belonging to the genus Saccharomyces cerevisiae, which is not resistant to 18 ⁇ ⁇ ⁇ % ethanol. It is.
  • the diploid hybrid strains obtained here include sake yeast, shochu yeast, Wien yeast, brewery yeast, brewer's yeast, Wisky yeast, alcohol yeast, pan yeast and the like. In both cases, a large amount of ethyl carboxylate and / or iso-isoamyl acetate is produced.
  • sake yeast is not limited to the production of sake, but sake yeast can be used for the production of shochu and the like other than sake. The same applies to other yeasts.
  • the method for producing sake, shochu, wine, beer, whiskey, fragrance liquid, pan, etc. is not particularly limited, but may be produced according to a general method. it can .
  • a haploid strain of the Japan Brewing Association No. 71 (hereinafter abbreviated as K-701) strain
  • the mating type a: 3 strains and the mating type ⁇ : 3 strains were respectively transformed into YPD liquid medium (yeast extract lw / v%, peptone 2 wZv%, glucose 2 wZv%). In 5 ml, 30. C.
  • the cells were cultured with shaking for 24 hours.
  • Culture solution of K-701 strain a-type haploid strain 0.1 ⁇ m1 and culture solution of K-701 strain ⁇ -type haploid strain 0.1 m1 to 1 m1 YPD liquid medium
  • the cells were cultured at 30 ° C. for 24 hours. This culture solution is diluted appropriately with sterile water, applied to a solid YPD plate medium, cultured at 30 ° C for 48 hours, and colonies having a diameter of more than 2 mm are crossed (diploid).
  • Strain ).
  • the rice used was rice with a polishing rate of 77% (w / w) of alpha rice (manufactured by Seven Rice Industries, Ltd.). Zeni was manufactured using 72% (w / w) of white rice. Yeast was added also contain 1 X 1 0 9 pieces in 5 ml. The fermentation temperature was constant at 15 ° C. After the distilling, the filtrate of the moromi mash was analyzed for low-boiling aroma components using gas chromatography, and as a result, all hybrids were found to have the parent strain (K-171). It was found that 1.7 to 6 times the amount of ethyl ether bromide and 2.4 to 3.9 times the amount of isoamyl acetate were formed and regenerated.
  • the above-mentioned high production of ethyl bromide and isoamyl acetate indicates that the hybrid strain is a novel yeast different from the K-701 strain.
  • the five strains according to the present invention ⁇ 8 — 30 — 1, 8 — 30 — 2, 9 — 30 — 3, 10 — 30 — 2, and 10 — 41 — 3 ⁇ Is a hybrid of a haploid strain derived from the K7011 strain, and its bacteriological properties are shown below.
  • a medium for test for assimilation of carbon compounds from Wickerham (manufactured by Difco) is dispensed into a test tube into a durham tube, and the 5 strains are inoculated. After culturing for a day, the presence or absence of the generation of carbon dioxide was observed.
  • the nitrate was potassium nitrate, and the growth was observed by the Okizano-graft method using a medium for test for assimilation of carbon compounds from Wickerham (manufactured by DFCO). Was.
  • the morphological and biochemical results indicate that the five yeast strains of the present invention are yeast belonging to Saccharomyces cerevisiae. . Also, 1 over ⁇ La double down medium, 3 5 e growth in C is negative, and whether we and the small specification write have you in the test have also a recognized form of high-foam this sake, the 5 strains K This indicates that it is a hybrid of 701 strains. 6. Resistance to drugs
  • the haploid strains of ⁇ -701 strains can be isolated from each other.
  • a highly aroma-producing yeast which can be used for ordinary sake brewing and which can produce ethyl carboxylate and isoamyl acetate at a high level was provided.
  • the Awako-no-Yamaha for sake and the Nihon Brewery Association No. 91 (hereinafter abbreviated as 91-001) strain can also be used.
  • the five strains ⁇ 3—112, 3—2—2, 3—411, 411, 411 ⁇ according to the present invention are derived from about 901 strains. Although it is a hybrid of a diploid strain, its bacteriological properties are shown below. (Mycological properties)
  • Sporulation medium (acetic mosquito re U arm 2 w / v%, Group courses 0. 0 5 w / V% , agar 2 w, v%) was Ma ⁇ nutrient 3 0 e C, 5 days, microscopic Observed at.
  • Wickerham's medium for carbon compound assimilation test (manufactured by Difco) is dispensed into a durham tube into a test tube, inoculated with the five strains, and incubated at 30 ° C. After culturing for a day, the presence or absence of the generation of carbon dioxide was observed.
  • the nitrate was potassium nitrate, and the growth was observed by the Okizano-graft method using a medium for test for assimilation of carbon compounds from Wickerham (manufactured by Difco).
  • the morphological and biochemical results indicate that the five yeast strains of the present invention are yeasts belonging to Saccharomyces 13 mis.
  • the formation of high foam was not observed in the small-batch test of sake, indicating that the five strains were hybrids of the K191 strain.
  • the haploid strains of K-901 strains are crossed with each other, whereby ethyl cabronate and / or ethyl acetate can be obtained.
  • Yeast-producing yeasts that produce high amounts of sodium and can be used for ordinary sake brewing were provided.
  • the representative strains 10 — 4 1 — 3 and 3 — 2 — 2 are designated as Saccharomyces cerevisiae 10 — 41 13 and iaccharomyces cerevisiae ⁇ -2-2, respectively.
  • Saccharomyces cerevisiae 10-13 was transferred to the International Depositary on October 25, 1994 and then to the International Depositary on January 11, 1995. Also, Saccharomyces cerevisiae 3 — 2 — 2 was deposited internationally on January 11, 1995.
  • the method for producing sake, shochu and other alcoholic beverages of the present invention is characterized by using these yeast strains, and the brewing method is not particularly limited. Similarly, the method of producing food is not particularly limited.
  • Sake was produced from the five mixed strains derived from the K-701 strain with the blending formula shown in Table 1.
  • the rice used was rice with a polishing rate of 77% (w / w) of ⁇ rice (manufactured by Seven Rice Industry Co., Ltd.). ⁇ was manufactured using 72% (w / w) of white rice.
  • the yeast contained 1 ⁇ 10 9 cells in 5 ml. The fermentation temperature was kept constant at 15.
  • As the control strain the parent strain K-701 was used, and a representative sake yeast, Japan Brewing Association No. 91 (hereinafter abbreviated as K-901) was used.
  • Table 6 shows the analysis results of the upper tank liquid. Table 6 Results of ffi solution analysis on small sake preparation Control strain Hybrid strain
  • the sensory test was performed by a three-point method (1: good, 2: normal, 3: bad), and expressed as the average value of 10 panelists.
  • Shochu was produced with the blending formula shown in Table 7 for two hybrid strains derived from the K-701 strain.
  • K-701 strain which is frequently used for rice shochu, was used.
  • the rice used was low-grade rice with a polishing rate of 70% (w / w). ⁇ was manufactured using 72% (w / w) of white rice.
  • the yeast contained 2 ⁇ 10 8 cells in 5 ml.
  • Svitase M Naagase Seikagaku Corporation] was used as the enzyme preparation.
  • the fermentation temperature was constant at 20 ° C.
  • the mash on the 14th day after distillation was distilled under reduced pressure at a decompression degree of 700 mm Hg, and alcohol was distilled off to a distillation alcohol content of 20 vZv%.
  • the water split to V / V% was analyzed. Table 8 shows the results. Table 8 Results of analysis of rice baked S decompression distillate
  • the sensory test was performed by a three-point method (1: good, 2: normal, 3: bad), and expressed as the average value of 10 panelists.
  • rice shochu produced using 10 to 30 strains or 10 to 4 13 strains had a content of ethyl bromide, ethyl bromide and isoamyl acetate. But more than K-701 strains In particular, it became a new type of shochu with a light and fruity fragrance.
  • Sake was produced from five hybrid strains derived from the K-901 strain using the blending recipe shown in Table 1.
  • the rice used was polished rice (manufactured by Seven Rice Industries, Ltd.) with a polishing rate of 77% (w / w). Satoshi was manufactured using 72% (w / w) of milled rice.
  • Yeast was added at a concentration of 1 ⁇ 10 9 in 5 ml. Fermentation temperature was Tsu line in 1 5 e C- constant.
  • As a control strain a parent strain K-901 and a representative sake yeast K-701 were used. Table 9 shows the analysis results of the upper tank liquid.
  • the content was higher than that of the K-901 strain, a strong fragrance was recognized, and a good organoleptic evaluation was obtained.
  • sake manufactured using 3-1 2 strains had a higher isoamyl acetate content than K-901 strains, and was manufactured using 4 4-1 3 strains.
  • the resulting sake has a higher cabonic acid content than that of the K-901 strain, and has a different organoleptic flavor compared to the sake produced using each of the K-901 strains. It has a quality of liquor.
  • Ethyl cabronate and Z or iso-isoamyl acetate bred by crossing haploid strains of the same origin of yeast belonging to the genus Saccharomyces according to the present invention By using high-yield new yeast, it is not necessary to use high-purity rice and low-temperature long-term ginjo brewing, but also to use ordinary sake or shochu with low-cost rice.
  • the production of aromatic liquor, shochu and other liquors, which is rich in fragrant esters mainly consisting of ethyl butyl bromide and diisoamyl acetate is low cost. This makes it possible to achieve stable operations in a short period of time. Same for food production As described above, by using the novel yeast according to the present invention, it is possible to produce a food rich in aroma components.

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Abstract

Nouvelles levures présentant un rendement important en acétate d'isoamyle et/ou en caproate d'éthyle et procédé de production de boissons alcoolisées ou d'aliments riches en saveurs ginjo, à l'aide desdites levures. L'invention concerne aussi des nouvelles souches de levures aromatiques ayant été cultivées par hybridation d'haploïdes de levures de même origine qui appartiennent au genre des Saccharomyces, et présentant un rendement en caproate d'éthyle et/ou acétate d'isoamyle élevé. L'utilisation de ces levures permet de produire du saké, du shochu, de la bière, du whisky, des liquides aromatisants, du pain, etc.
PCT/JP1995/002632 1994-12-26 1995-12-22 Nouvelles souches de levures aromatiques WO1996020272A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
KR1019970704352A KR987001032A (ko) 1994-12-26 1995-12-22 방향성(芳香性) 효모 신균주(Novel Aromatic Yeast Strains)
JP52035396A JP3544987B2 (ja) 1994-12-26 1995-12-22 芳香性酵母新菌株
AU43146/96A AU4314696A (en) 1994-12-26 1995-12-22 Novel aromatic yeast strains

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP6/336638 1994-12-26
JP33663894 1994-12-26

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WO1996020272A1 true WO1996020272A1 (fr) 1996-07-04

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KR (1) KR987001032A (fr)
AU (1) AU4314696A (fr)
WO (1) WO1996020272A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002253211A (ja) * 2001-02-28 2002-09-10 Gekkeikan Sake Co Ltd 香気成分高生産性酵母
KR100448516B1 (ko) * 2002-04-04 2004-09-13 주식회사 진로 사카로마이세스 세레비제 ｊｙ-209 및 이를 이용한 주류의 제조 방법
KR100733071B1 (ko) * 2006-11-21 2007-06-28 주식회사 두산 주류의 향기성분을 증가시키는 사카로마이세스 세레비제ｔ084 및 이를 이용한 주류의 제조방법
JP2009219381A (ja) * 2008-03-13 2009-10-01 Kirin Holdings Co Ltd 焼酎酵母とワイン酵母の交雑により得られる新規ワイン酵母及びその作出法
JP6119881B1 (ja) * 2016-01-07 2017-04-26 菊正宗酒造株式会社 カプロン酸エチルの産生能が高い酵母、及び当該酵母を利用した発酵物の製造方法
JP2017121251A (ja) * 2017-03-10 2017-07-13 菊正宗酒造株式会社 カプロン酸エチルの産生能が高い酵母、及び当該酵母を利用した発酵物の製造方法

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JPS626669A (ja) * 1985-07-03 1987-01-13 Ookura Syuzo Kk 変異酵母の培養法
JPS63309175A (ja) * 1987-06-09 1988-12-16 Getsukeikan Kk 変異酵母の培養法
JPH01257423A (ja) * 1988-02-16 1989-10-13 Kyowa Hakko Kogyo Co Ltd 変異酵母及びその用途
JPH03108476A (ja) * 1989-09-21 1991-05-08 Satsuma Syuzo Kk 酵母細胞融合株及びアルコール飲料
JPH0491782A (ja) * 1990-08-03 1992-03-25 Kyowa Hakko Kogyo Co Ltd 飲食品の製造法
JPH05317034A (ja) * 1992-02-27 1993-12-03 Takara Shuzo Co Ltd 芳香性清酒酵母新菌株
JPH06169747A (ja) * 1992-09-30 1994-06-21 Hakutsuru Shuzo Kk 酢酸イソアミル低分解性酵母の育種方法とその酵母菌株およびそれを用いた清酒の製造方法。
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JPH0751053A (ja) * 1993-08-11 1995-02-28 Kumamoto Pref Gov 焼酎醸造用酵母及び当該酵母を用いる焼酎の製造法
JPH0779766A (ja) * 1993-09-17 1995-03-28 Takara Shuzo Co Ltd 新規酵母及びその用途
JPH07147972A (ja) * 1993-11-29 1995-06-13 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
JPH07203951A (ja) * 1994-01-14 1995-08-08 Mercian Corp 酵母変異株およびそれを用いた酒類の製造方法

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JOURNAL OF FERMENTATION SOCIETY, (1989), Vol. 67, No. 3, YANAGIUCHI, KIYOWAKA, WAKAI, "Separation of Sake Yeast with a High Accumulation Power of Isoamyl Acetate", p. 159-165. *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002253211A (ja) * 2001-02-28 2002-09-10 Gekkeikan Sake Co Ltd 香気成分高生産性酵母
KR100448516B1 (ko) * 2002-04-04 2004-09-13 주식회사 진로 사카로마이세스 세레비제 ｊｙ-209 및 이를 이용한 주류의 제조 방법
KR100733071B1 (ko) * 2006-11-21 2007-06-28 주식회사 두산 주류의 향기성분을 증가시키는 사카로마이세스 세레비제ｔ084 및 이를 이용한 주류의 제조방법
JP2009219381A (ja) * 2008-03-13 2009-10-01 Kirin Holdings Co Ltd 焼酎酵母とワイン酵母の交雑により得られる新規ワイン酵母及びその作出法
JP6119881B1 (ja) * 2016-01-07 2017-04-26 菊正宗酒造株式会社 カプロン酸エチルの産生能が高い酵母、及び当該酵母を利用した発酵物の製造方法
JP2017121204A (ja) * 2016-01-07 2017-07-13 菊正宗酒造株式会社 カプロン酸エチルの産生能が高い酵母、及び当該酵母を利用した発酵物の製造方法
JP2017121251A (ja) * 2017-03-10 2017-07-13 菊正宗酒造株式会社 カプロン酸エチルの産生能が高い酵母、及び当該酵母を利用した発酵物の製造方法

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