Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate

In the case of sake, ethyl caproate and isoamyl acetate are considered to b e closely associated with flavor. Various mutant yeast strains producing a higher Level of flavor compounds (ethyl caproate and /or isoamyl acetate) t han the parent strain were isolated by ethyl methane sulfonate treatment fo llowed by global selection. Two of the mutants obtained also showed a high malate productivity. These mutants would be promising for practical sake fe rmentation.