微生物のアルデヒド代謝に関する研究 : (第1報)フルフロールの酵母による醗酵生産物について(その1)

概要

論文の詳細を見る
The fermentation products from furfurol by bakers' yeast, when added to a medium containing sugar, was studied.The media used contained 0.25 to 60ml of furfurol per l, added with koji extract, or hydrolyzed defatted soy bean or Hyduck solution and wheat bran hydrolyzate. After the fermentation using bakers' yeast, the flavor components were extracted with ether from the broth to which was added 30% of NaCl, then subjected to gas-liquid chromatography. For gas-liquid chromatography, polyethylene glycol (P. E. G.) 300 at 90℃ and saccharose acetate isobutyrate (S. A. I. B.) at 150℃ were used as the liquid phase for low- and high-boiling components. For quantitative analysis the internal standard method was used.The following results were obtained : 1. The major fermentation product from furfurol using yeast was separated on S. A. I. B. column and identified to be furfuryl alcohol by nine kinds of column.2. The formation of furfuryl alcohol was observed in the medium added with koji estract as well as in two other media tested.3. The best yield of furfuryl alcohol from furfurol obtained was 68.4 v/v%. The furfuryl alcohol fraction separated by S. A. I. B. column was still contaminated with about 1% of unknown substances.4. Furfuryl alcohol was also found in commercial soy sauce and soy sauce brewed by the "alcohol fermentation combined method".
社団法人日本生物工学会の論文