穀物糖化ろ液中の不飽和脂肪酸量制御因子 : 大麦糖化醪中の脂質制御に関する研究(第1報)

概要

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The fermented liquid made from the filtrate of saccharified barley mash, the barley for which was polished 20% before use, contained lower concentrations of volatile esters and was less estery in character than that made from malted barley and maize. It was suggested that phospholipids, especially lysophosphatidylcholine which barley contains in great quantities, assisted unsaturated fatty acids (UFA) in dissolving into the filtrate, and the excessive amount of UFA in the filtrate therefore depressed the production of volatile esters by yeast.
社団法人日本生物工学会の論文
1992-05-25