| abstract |
To provide a natural yeast extract having an impact on taste by containing a large amount of glutamic acid. Furthermore, providing a yeast extract with a strong umami taste by containing a large amount of 5′-guanylic acid or 5′-inosinic acid. Another object of the present invention is to provide a yeast mutant that accumulates a large amount of glutamic acid, glutamine, and ribonucleic acid in order to obtain such a yeast extract. A yeast mutant that induces spontaneous mutation and imparts resistance to organic acids and analogs thereof accumulates a significant amount of 10% by weight of free glutamate and glutamine in the cell, and further contains 5 ribonucleic acids. Accumulated more than wt%. The yeast extract produced using this strain contained 20% by weight or more of L-glutamic acid, and further contained 3% by weight or more of 5′-IG. [Selection figure] None |