Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso

被引：15

作者：

Sugawara, E

Sakurai, Y

机构：

[1] Iwate Univ, Fac Educ, Morioka, Iwate 0208550, Japan

[2] Iwate Univ, Fac Agr, Morioka, Iwate 0208550, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1999年 / 63卷 / 04期

关键词：

2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone; aroma component; miso; halophilic yeast;

D O I：

10.1271/bbb.63.749

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The formation of HEMF [2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone] by yeast was examined in an attempt to investigate its mechanism and involved factors. HEMF formation was promoted by yeast cultivation in a heat-sterilized medium which included glucose, ribose, and a nitrogenous compound such as an extract of shoyu koji, poly-peptone, casamino acid, or an amino acid (glutamic acid, threonine, serine, or alanine).

引用

页码：749 / 752

页数：4

共 11 条

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