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

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概要

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• 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).

• 社団法人日本農芸化学会の論文
• 1999-04-23

著者

• Sugawara Etsuko

  Faculty Of Education Iwate University

• SAKURAI Yonekichi

  Faculty of Agriculture, Iwate University

• Sakurai Yonekichi

  Faculty Of Agriculture Iwate University

関連論文

• Genotypic variation of volatile compounds from flowers of gentians
• The Formation Mechanism by Yeast of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso
• Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast
• Formation by Yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) Aroma Component in Miso with Aging
• 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

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