醤油の産膜性酵母に関する研究 : (第8報)香気成分について

概要

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The authors compared the film forming yeast with the non film forming yeast in regard to their flavors, using the two strains of Zygosacchromyces yeast. A little difference was noted between the gaschromatograms of the ether extracts at 160℃ prepared from culture filtrates.In a medium containing amino acids, the film forming yeast produced more benzaldehyde than the non-film forming yeast. This benzaldehyde was produced from phenylalanine.As the results of studies on the degradation of phenylalanine, it was found that each of these two strains had two phathways. Phenylethylalcohol was produced from phenylalanine by the Ehrlich mechanism in one way; and in the other may, benzoic acid was produced via benzaldehyd, branching off the former pathway. Their yield varied under different culture conditions and different composition of the medium used.Under the film forming conditions, the film forming yeast in a medium abundant in amino acids produced more benzaldehyde and benzoic acid, but it produced less phenylethylalcohol.
社団法人日本生物工学会の論文
1968-11-25