Bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol and of 4-Vinylguaiacol to 4-Ethylguaiacol by Halotolerant Yeasts Belonging to the Genus Candida

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概要

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• In order to examine the genesis of the characteristic flavors of soy sauce and miso, seven novel halotolerant yeast strains of two types, which showed convertibility of ferulic acid (FA) to 4-vinylguaiacol (4-VG) and to 4-ethylguaiacol (4-EG), were isolated from miso-koji and miso pastes. Two of these strains were identified as Candida guilliermondii (anamorph of Pichia guilliermondii), and Candida fermentati (anamorph of Pichia caribbica), based on sequence analyses of a partial 26S ribosomal RNA gene and the region of internal transcribed spacers 1 and 2, and the 5.8S ribosomal RNA gene. Moreover, we also found three Candida etchellsii strains which showed convertibility of FA to 4-VG, but not to 4-EG, and two atypical strains of Candida versatilis which showed no convertibility of FA to 4-VG, but did show convertibility of 4-VG to 4-EG from soy sauce mashes. The bioconversion pathway from FA to 4-EG via 4-VG in halotolerant yeasts and bacteria is discussed.

• 社団法人 日本農芸化学会の論文
• 2007-04-23

著者

• SUZUKI Motofumi

  Japan Collection of Microorganisms, The Institute of Physical and Chemical Research (RIKEN)

• Suzuki Motofumi

  Microbe Division/japan Collection Of Microorganisms Riken Bioresource Center

• SUEZAWA Yasuhiko

  Fermentation and Food Research Branch, Kagawa Prefectural Industrial Center

• Suezawa Yasuhiko

  Fermentation And Food Res. Branch Kagawa Prefectural Industrial Center

• Suzuki Motofumi

  Japan Collection Of Microorganisms The Institute Of Physical And Chemical Research (riken)

関連論文

• A Clinical Isolate of Candida palmioleophila Formerly Identified as Torulopsis candida
• Three new species of anamorphic yeasts phenotypically and phylogenetically related to Candida mesenterica : the description of Candida fungicola sp. nov., Candida sagamina sp. nov., and Candida fukazawae sp. nov. isolated from fruit bodies of mushrooms
• Bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol and of 4-Vinylguaiacol to 4-Ethylguaiacol by Halotolerant Yeasts Belonging to the Genus Candida
• Genotyping of a Miso and Soy Sauce Fermentation Yeast, Zygosaccharomyces rouxii, Based on Sequence Analysis of the Partial 26S Ribosomal RNA Gene and Two Internal Transcribed Spacers

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