Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast.
Biosci Biotechnol Biochem
; 71(7): 1761-3, 2007 Jul.
Article
en En
| MEDLINE
| ID: mdl-17617718
ABSTRACT
The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration in the medium influenced the HEMF formation by Z. rouxii.
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Banco de datos:
MEDLINE
Asunto principal:
Ribosa
/
Zygosaccharomyces
/
Alimentos de Soja
/
Furanos
/
Glicina
/
Odorantes
Idioma:
En
Año:
2007
Tipo del documento:
Article