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Article

Isolation and characterization of awamori yeast mutants with L-leucine accumulation that overproduce isoamyl alcohol.

Journal of bioscience and bioengineering - 1 Feb 2015

Takagi Hiroshi, Hashida Keisuke, Watanabe Daisuke, Nasuno Ryo, Ohashi Masataka, Iha Tomoya, Nezuo Maiko, Tsukahara Masatoshi

Abstract excerpt

Awamori shochu is a traditional distilled alcoholic beverage made from steamed rice in Okinawa, Japan. Although it has a unique aroma that is distinguishable from that of other types of shochu, no studies have been reported on the breeding of awamori yeasts. In yeast, isoamyl alcohol (i-AmOH), known as the key flavor of bread, is mainly produced from α-ketoisocaproate in the pathway of L-leucine biosynthesis,...

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PMID: 25060730
DOI: 10.1016/j.jbiosc.2014.06.020

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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