Breeding of Sake Yeasts Having Low Urea-Producing Ability

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  • 尿素生産能の低い清酒酵母の造成
  • ニョウソ セイサンノウ ノ ヒクイ セイシュ コウボ ノ ゾウセイ

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Abstract

Breeding of sake yeasts having low urea-producing ability was carried out.<BR>L-Canavanine-tolerant mutants were isolated from UV-irradiated sake yeasts. Then, the strains having low arginine-assimilating ability, which showed lower growth than the parent strains in media containing L-arginine as sole nitrogen source, were isolated by the nystatin enrichment method. Strains having low urea-producing ability in the medium composed of koji, steamed rice and water were selected from resultant mutants.<BR>Consequently, several strains which had much lower urea-producing ability than the parent strains were obtained from mutants of the strains, Kyokai No.7 and No.9.

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