Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker

Takashi KURIBAYASHI; Hiroyasu TAMURA; Keigo SATO; Yoshihito NABEKURA; Toshio AOKI; Yoshihiko ANZAWA; Kazuaki KATSUMATA; Shunji OHDAIRA; Susumu YAMASHITA; Kazunori KUME; Mitsuoki KANEOKE; Ken-ichi WATANABE; Dai HIRATA

doi:10.1271/bbb.130621

This article has now been updated. Please use the final version.

Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker

Takashi KURIBAYASHI, Hiroyasu TAMURA, Keigo SATO, Yoshihito NABEKURA, Toshio AOKI, Yoshihiko ANZAWA, Kazuaki KATSUMATA, Shunji OHDAIRA, Susumu YAMASHITA, Kazunori KUME, Mitsuoki KANEOKE, Ken-ichi WATANABE, Dai HIRATA

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Keywords: identification, traceability, sake yeast, urea, ethyl carbamate

JOURNAL FREE ACCESS Advance online publication

Article ID: 130621

DOI https://doi.org/10.1271/bbb.130621

The final version of this article is now available: Vol. 77 (2013), No. 12 pp. 2505-2509

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Abstract

In the fermentation industry, the traceability of microorganisms during the process is important to ensure safety and efficacy. Ethyl carbamate, a group-2A carcinogen, is produced from ethanol and urea during the storage of food/alcoholic beverages. We isolated non-urea-producing sake yeast car1 mutants carrying a discriminable molecular marker, and demonstrated, by the use of PCR assays, that these mutants are useful for traceability analysis and identification during the sake brewing process.

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