Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine

被引：24

作者：

Ohmori, Taketo ^{[1
]}

Mutaguchi, Yuta ^{[1
]}

Yoshikawa, Shuji ^{[2
]}

Doi, Katsumi ^{[1
]}

Ohshima, Toshihisa ^{[1
]}

机构：

[1] Kyushu Univ, Fac Agr, Inst Genet Resources, Microbial Genet Div, Fukuoka 8128581, Japan

[2] Hokkaido Food Proc Res Ctr, Ebetsu, Hokkaido 0690836, Japan

来源：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2011年 / 112卷 / 03期

关键词：

Fish sauce; Fermented food; Lees; Hydrophobic amino acids; Ultra-performance liquid chromatography;

D O I：

10.1016/j.jbiosc.2011.05.009

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free L-Tyr (2.0 mM) was almost same as the saturated concentration (2.4 mM) in water at 20 degrees C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce. (C) 2011, The Society for Biotechnology, Japan. All rights reserved.

引用

页码：256 / 258

页数：3

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