カプロン酸エチルを高生産する新規古道酵母の開発

抄録

The sake yeast strain “KODO” was isolated from the soil of Kumano Kodō, a world heritage site, and has been used in sake fermentation. In this study, we bred the strain to enhance the productivity of ethyl caproate, which is one of the important flavor compounds of ginjo-shu. The concentrations of ethyl caproate of test brewing sake fermented by bred yeasts were 8–10 fold higher than that of the parental KODO strain. Furthermore, the concentrations of acetic acid of test brewing sake fermented by bred yeasts were 1/3–1/5 fold lower than that of the parental KODO strain. “KODO.ec 162”, one of the bred yeasts, has been used for sake fermentation since 2021.