2014 Fiscal Year Final Research Report
Analysis of the mechanism of pyruvate-underproducing sake yeast.
| Project/Area Number |
24580117
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Applied microbiology
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| Research Institution | Saga University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
AKAO Ken 独立行政法人酒類総合研究所, 情報技術支援部門, 副部門長 (50416426)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 清酒 / 酵母 / ミトコンドリア / ピルビン酸 / 低アルコール清酒 / スパークリング清酒 |
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| Outline of Final Research Achievements |
The concentration of ethanol of sake reaches 18-20% during sake brewing. Although the concentration of ethanol of sake is decreased to 15-16% after bottling, anyway the concentration of ethanol is one of the highest in the brewed alcohol beverages in the world. Therefore, to make sake a healthy alcoholic beverage, brewing technologies to decrease the concentration of ethanol is desired. However, off-flavor, diacetyl is generated during manufacturing of low alcohol sake. To circumvent this problem, we developed a pyruvate-underproducing sake yeast, which is now delivered from The Brewing Society of Japan and widely utilized. We elucidated that mitochondrial metabolism is activated in the pyruvate-underproducing sake yeast. Focusing on mitochondria has now emerged as a novel target of breeding of brewery yeasts.
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| Free Research Field |
発酵微生物学
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