酒精飲料の苦味成分に關する研究(I) : 清酒中のTyrosolに就て(2)

元データ 1954-02-15 社団法人日本生物工学会

概要

1) The lower the fermentation temperature is, the greater is the rate of production of tyrosol.2) When tyrosine is given as nitrogen-source, the production of tyrosol in the fermentation is very effective ; but when (NH_4)H_2PO_4,(NH_4)_2SO_4 or urea is given as nitrogen-source, tyrosol is scarcely produced.3) In the presence of tyrosine in the medium, the less the total nitrogen is, the more tyrosol is produced.4) When the content of nitrogen-source to sugar in the medium is less than a certain degree, the fermentation becomes very slow and prolonged. By the further addition of nitrogen-source such a fermentation can be revived.

著者

麻生 清 東北大學農學部農産物利用研究室
中山 悌三 東北大學農學部農産物利用研究室
中山 悌三 朝日麦酒株式会社・中央研究所
麻生 清 東北大學農学部農芸化学科

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