Reference: Tsukahara M, et al. (2023) Characterization of a new Saccharomyces cerevisiae isolated from banana stems and its mutant with l-leucine accumulation for awamori brewing. Biosci Biotechnol Biochem 87(2):240-244

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Abstract


We isolated a new strain of the yeast Saccharomyces cerevisiae, 35a14, from banana stems in Okinawa. This strain did not belong to any industrial yeast groups in a phylogenetic tree and produced high levels of alcohol. Furthermore, awamori, an Okinawa's traditional distilled alcoholic beverage, brewed with an l-leucine overproducing mutant derived from 35a14 showed a high concentration of isoamyl acetate.

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Journal Article
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Tsukahara M, Isogai S, Azuma H, Tsukahara K, Toyokawa Y, Takagi H
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