Prevention by Acetic Acid Bacteria of Coloration by Amino-carbonyl Reaction during Food Storage
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概要
- 論文の詳細を見る
The prevention by acetic acid bacteria of coloration of foods was investigated by using a model system containing n-propanal and L-lysine. It was confirmed that acetic acid bacteria has a prevention against coloration caused by the amino-carbonyl reaction occurring between aldehydes and amino acids. A similar tendency was observed with mayonnaise to which intact cells of acetic acid bacteria were added. The prevention of acetic acid bacteria against coloration seems to depend on activity of a specific enzyme in the bacterial cells, a membrane-bound aldehyde dehydrogenase.
- 社団法人日本農芸化学会の論文
- 1995-01-23
著者
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Nomura Y
Biotechnology Research Laboratories Takara Shuzo Co. Ltd.
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Nomura Y
Tokyo Univ. Agriculture And Technol. Tokyo Jpn
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Yamamoto M
Obihiro Univ. Agriculture And Veterinary Medicine Obihiro Jpn
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NOMURA Yukihiro
Somatech Center, House Foods Corporation
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YAMAMOTO Masanori
Somatech Center, House Foods Corporation
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Sugisawa Ko
Somatech Center, House Foods Co., Ltd.
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Yamamoto Midori
Research Center For Glycoscience Advanced Institute Of Industrial Science And Technology (aist)
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Yamamoto Masanori
Somatech Center House Foods Co. Ltd.
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Sugisawa K
Somatech Center House Foods Co. Ltd.
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Yamamoto M
Research Center For Glycoscience Advanced Institute Of Industrial Science And Technology (aist)
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Nomura Yukihiro
Somatech Center House Foods Co. Ltd.
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