Effect of Soy Peptide on Brewing Beer(BREWING AND FOOD TECHNOLOGY)
スポンサーリンク
概要
- 論文の詳細を見る
Here, we examined the effect of soy peptides(SPs) on the fermentation and growth of Yeast Bank Weihenstephan 34/70(W34/70), a bottom-fermenting yeast. We compared fermentation for SP with that for a free amino acid(FAA) mixture having the same amino acid composition as SP, as a nitrogen source. Maltose syrup was used as a carbon source, and the medium contained excess amounts of essential minerals and vitamins. We observed that SP was better than FAA mixture at promoting fermentation and growth and that much more β-phenylethyl alcohol was produced during fermentation with SP than with FAA mixture. Subsequently, we compared fermentations with the FAA mixture and selected mixtures containing various dipeptides of Phe as a nitrogen source. We found that the rates of Phe metabolism and β-phenylethyl alcohol generation were much higher when Phe was presented as a dipeptide(Phe-Asp, Phe-Leu, or Phe-Phe) than when presented as FAA. These results show that amino acids such as Phe are absorbed more rapidly when presented as a peptide than as FAA, resulting in a more rapid production of β-phenylethyl alcohol.
- 社団法人日本生物工学会の論文
- 2008-04-25
著者
-
Mukai Nobuhiko
National Research Institute of Brewing
-
Mukai Nobuhiko
Kumamoto Regional Taxation Bureau 1-2 Ninomaru Kumamoto-city Kumamoto 860-8603 Jpn
-
Iefuji Haruyuki
National Research Institute Of Brewing:graduate School Of Biosphere Sciences Hiroshima University
-
Kitagawa Sayuri
Food Science Research Institute, Research & Development HQ, Fujioil Co., Ltd.
-
Furukawa Yuko
Food Science Research Institute, Research & Development HQ, Fujioil Co., Ltd.
-
Adachi Kanako
Food Science Research Institute, Research & Development HQ, Fujioil Co., Ltd.
-
Mizuno Akihiro
National Research Institute of Brewing
-
Iefuji Haruyuki
Food Science Research Institute, Research & Development HQ, Fujioil Co., Ltd.
-
Adachi Kanako
Food Science Research Institute Research & Development Hq Fujioil Co. Ltd.
-
Furukawa Yuko
Food Science Research Institute Research & Development Hq Fujioil Co. Ltd.
-
Iefuji Haruyuki
Food Science Research Institute Research & Development Hq Fujioil Co. Ltd.
-
Kitagawa Sayuri
Food Science Research Institute Research & Development Hq Fujioil Co. Ltd.
-
Iefuji Haruyuki
Graduate School Of Biosphere Sci. Hiroshima Univ.
関連論文
- PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae(BREWING AND FOOD TECHNOLOGY)
- Cloning and characterization of a novel phytase from wastewater treatment yeast Hansenula fabianii J640 and expression in Pichia pastoris(ENVIRONMENTAL BIOTECHNOLOGY)
- PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae
- Effects of Accumulated S-Adenosylmethionine on Growth of Yeast Cells
- Effects of Culture Conditions on Ergosterol Biosynthesis by Saccharomyces cerevisiae
- S-Adenosylmethionine (SAM)-Accumulating Sake Yeast Suppresses Acute Alcohol-Induced Liver Injury in Mice
- Sake Yeast Suppresses Acute Alcohol-Induced Liver Injury in Mice
- Increase in Spontaneous Locomotive Activity in Rats Fed Diets Containing Sake Lees or Sake Yeast
- Characterization of Low-Acetic-Acid-Producing Yeast Isolated from 2-Deoxyglucose-Resistant Mutants and Its Application to High-Gravity Brewing(BREWING AND FOOD TECHNOLOGY)
- Simple metabolite extraction method for metabolic profiling of the solid-state fermentation of Aspergillus oryzae(BREWING AND FOOD TECHNOLOGY)
- Effect of Soy Peptide on Brewing Beer(BREWING AND FOOD TECHNOLOGY)
- Effect of Shading on Proanthocyanidin Biosynthesis in the Grape Berry
- Beer Brewing Using a Fusant between a Sake Yeast and a Brewer's Yeast
- Purification and Characterization of Porcine Skeletal Muscle Aminopeptidase T, a Novel Metallopeptidase Homologous to Leukotriene A4 Hydrolase
- Genome-Wide Expression Profile of Sake Brewing Yeast under Shaking and Static Conditions
- Effects of Accumulated S-Adenosylmethionine on Growth of Yeast Cells
- Purification and Characterization of Porcine Skeletal Muscle Aminopeptidase T, a Novel Metallopeptidase Homologous to Leukotriene A_4 Hydrolase
- Purification and characterization of a novel aspartic protease from basidiomycetous yeast Cryptococcus sp. S-2(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Soy Peptides Enhance Heterologous Membrane Protein Productivity during the Exponential Growth Phase of Saccharomyces cerevisiae