フルフラールの酵母による醗酵生産物に関する研究 : (第3報) フロイン, フリルの同定

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The fermentation product from furfural by fresh baker's yeast, without sugarm was studied. The furfural concentrations were 2 and 6% in the tested media. After the fermentation by yeast, the product from furfural was extracted with ether from the broth, tehn subjected to gas-liquid chromatography.For the gas-liquid chromatography, polyethylene glycol 300,polyethylene 20000,silicone grease, reoplexe-400 and apiezon N were used in their liqid phase. For the identification of the fermentative production, an infrared spectrophotometry and gas-liquid chromatography were used.The following results were obtained 1. The precipitate in the ether solution extracted from the furfuryl alcoholic fermentation liquor and the major precipitate isolated directly from this fermentated liquor were identifed to be furoin IR spectrum. The production of furoin by yeast has never been reported.2. Furoin and furil in the ether solution extracted from the furfuryl alcoholic fermentation liquor were identified by apiezon-N and silicone grease column using gas chromatography.3. The major fermentation product from furfural using fresh yeast was isolated by gas chromatograply on the column with polyethylene glycol 20000,at 237℃, and then identified as furil by an infrared spectrophotometry and gas chromatography. But the substance isolated from an authentic furoin solution of methyl alcohol under the above condition was founded to be Furil.From these experiments it was known that furoin is converted into furil under these conditions.
社団法人日本生物工学会の論文
1969-08-25

フルフラールの酵母による醗酵生産物に関する研究 : (第3報) フロイン, フリルの同定

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