Isolation and characterization of sake yeast mutants with enhanced isoamyl acetate productivity.
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DOI: 10.1016/j.jbiosc.2016.07.002
Abstract: Isoamyl acetate is an important flavor compound in sake. However, production of isoamyl acetate by Saccharomyces cerevisiae is significantly reduced during sake brewing with rice that has a high polishing ratio, because unsaturated fatty acids… read more here.
Keywords: sake; isoamyl acetate; acetate; yeast mutants ... See more keywords