Yeast cell lysis enhances dimethyl trisulfide formation in sake

Nishibori N; Sasaki K; Okimori Y; Kanai M; Isogai A; Yamada O; Fujii T; Goto-Yamamoto N

Journal of Bioscience and Bioengineering, Vol.118, No.5, 526-528, 2014

DOI10.1016/j.jbiosc.2014.04.010 Export Citation

Yeast cell lysis enhances dimethyl trisulfide formation in sake

Nishibori N, Sasaki K, Okimori Y, Kanai M, Isogai A, Yamada O, Fujii T, Goto-Yamamoto N

The present study showed that the lysis of yeast cells and subsequent release of cell contents in sake mash accelerated dimethyl trisulfide (DMTS) formation. Among these, heat unstable and relatively high molecular weight compounds were assumed to be enzymes; thus, enzymatic reactions probably contribute to DMTS formation. (C) 2014, The Society for Biotechnology, Japan. All rights reserved.

Keywords:Dead yeast cells;Dimethyl trisulfide formation;Enzymatic reactions;Sake brewing;Yeast cell lysis