BIOSYNTHESIS OF 4-HYDROXY-2(OR 5)-ETHYL-5(OR 2)-METHYL-3(2H)-FURANONE BY YEASTS

被引：63

作者：

SASAKI, M

NUNOMURA, N

MATSUDO, T

机构：

[1] Division of Research and Development, Kikkoman Corporation, Noda City, Chiba Prefecture 278

[2] Kikkoman Foods Inc., Walworth, WI 53184

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 05期

关键词：

D O I：

10.1021/jf00005a027

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) is a character-impact compound of shoyu (Japanese soy sauce). This paper describes the biosyntheses of HEMF by yeasts. As precursors of the compound, intermediates of the pentose-phosphate cycle such as D-ribulose 5-phosphate barium salt, the combination of D-xylulose 5-phosphate sodium salt and D-ribose 5-phosphate, and D-sedoheptulose 7-phosphate barium salt are discussed. The pentose-phosphate cycle is necessary for yeasts to produce HEMF.

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页码：934 / 938

页数：5

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