Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2h)-furanone aroma component specific to

Bioscience, Biotechnology and Biochemistry

Volumn 63, Issue 4, 1999, Pages 749-752

  Sugawara, Etsuko ^a   Sakurai, Yonekichi ^a  

^a IWATE UNIVERSITY   (Japan)

Author keywords

2 (or 5) ethyl 5 (or 2) methyl 4 hydroxy 3 (2H) furanone; Aroma component; Halophilic yeast; Miso

Indexed keywords

4 HYDROXY 2 ETHYL 5 METHYL 3(2H) FURANONE; 4-HYDROXY-2-ETHYL-5-METHYL-3(2H)-FURANONE; FURAN DERIVATIVE;

ARTICLE; CULTURE MEDIUM; FERMENTATION; METABOLISM; ODOR; PH; SOYBEAN; YEAST;

CULTURE MEDIA; FERMENTATION; FURANS; HYDROGEN-ION CONCENTRATION; ODORS; SOYBEANS; YEASTS;

EID: 0033109446     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.63.749     Document Type: Article

References (12)

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