味噌酵母の生成する揮発性有機酸 : 味噌酵母の生成する香気成分に関する研究(第1報)

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By using a synthetic medium the volatile organic acids formed by salt-tolerant miso yeasts and sake yeast were studied. As the test yeasts, Zygosaccharomyces rouxii S84,Candida versatilis D-5,and Candida etchellsii F-8,all salt-tolerant and isolated from red salty kome miso, and Saccharomyces cerevisiae RIB 6002 (Kyokai no. 7), a salt-sensitive sake yeast, were employed. These yeasts were stationarily cultured at 30℃ until they consumed nearly all the glucose, the carbon source. Identification of the volatile acids in the distillates of culture solutions under reduced pressure at pH 2 was done by GLC and GC-MS after converting them to n-butyl esters.We found that acetic, propionic, isobutyric, n-butyric, 2-methylbutanoid, and isovaleric acids were formed by all test yeasts. In addition, the formation of 2-oxo-3-methylbutanoic, 2-oxo-3-methylpentanoic, 2-oxo-4-methylpentanoic, 2-hydroxy-3-methylbutanoic, and 2-hydroxy-4-methylpentanoic acids were observed from both strains of C. versatilis D-5 and C. etchellsii F-8. Formation of 2-hydroxy-3-methyl-pentanoic acid was also inferred. It was also found the benzoic and phenylacetic acids were formed by C. versatilis D-5 and n-hexanoic, n-octanoic, and n-decanoic acids by S. cerevisiae RIB 6002.The amount of volatile acids formed was measured as acetic acid in the distillates of culture solutions by alkaline titration, and it decreased in the order of C. versatilis D-5 (27.0 mg/100 ml), C. etchellsii F-8 (11.7 mg/100 ml), Z. rouxii S84 (2.5 mg/100 ml), and S. cerevisiae RIB 6002 (1.6 mg/100 ml). Among the volatile acids, acetic acid was the largest in quantity (about 26-76%), and the other main volatile acids were isobutyric, 2-methylbutanoic, and isovaleric acids.
社団法人日本生物工学会の論文
1985-07-25

味噌酵母の生成する揮発性有機酸 : 味噌酵母の生成する香気成分に関する研究(第1報)

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