Effect of the FAA1 Gene Disruption of Sake Yeast on the Accumulation of Ethyl Caproate in Sake Mash

摘要

Fatty acid activation gene (FAA1) in sake yeast Kyokai no. 701 (K701) was disrupted to investigate the accumulation of ethyl caproate in sake mash. Ethyl caproate, recongized as an important apple-like flavor in sake, is generated by fatty acid synthesis in yeast cells. The disruptant for the FAA1 gene (K701 #CELTA#faa1) exhibited a reduced growth rate in a medium containing cerulenin and myrisitic acid or oleic acid compared with that of the parental strin (K701). In a sake brewing test in which the rice used was polished to 60% of its original size, the fermentation ability of K701#DELTA#faal was inferior to that of K701 but the production of ethyl caproate by K701#DELTA#faal was 1.6-fold higher than that by K701. These results suggest that the FAA1 gene is sake yeast plays an important role in sake brewing and the accumulation of ethyl caproate.