4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) production in simple media by lactic acid bacterium, Lactococcus lactis subsp. cremoris IFO 3427

Journal of Bioscience and Bioengineering

Volumn 91, Issue 1, 2001, Pages 97-99

  Hayashida, Yasuo ^a   Hatano, Mayuko ^b   Tamura, Yoshifumi ^c   Kakimoto, Masashi ^c   Nishimura, Kenryo ^a   Igoshi, Keiji ^b   Kobayashi, Hiromasa ^b   Kuriyama, Hiroshi ^d  

^a KUMAMOTO INDUSTRIAL RESEARCH INSTITUTE   (Japan)

^b TOKAI UNIVERSITY   (Japan)

^c Hokkaido Food Processing Research Center   (Japan)

^d NATL INST BIOSCI HUM TECHNOL   (Japan)

Author keywords

Furanone; HDMF; Lactic acid fermentation; Lactococcus cremoris

Indexed keywords

4 HYDROXY 2,5 DIMETHYL 3(2H) FURANONE; AMINO ACID; FURANONE DERIVATIVE; SUGAR; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL METABOLISM; BACTERIUM CULTURE; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; NONHUMAN;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; POSIBACTERIA; STREPTOCOCCUS;

EID: 0035112783     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(01)80121-3     Document Type: Article

References (7)

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4. 4-Hydroxy-3(2H)-furanones HDMF, and HEMF, production during yeast fermentation in YPD medium with heated sugar and amino acid solution
5. Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone formation through Maillard reaction based on pentose sugars
6. Determination of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in cultures of bacteria
7. Evaluation of key odorants of the neutral volatiles of emmentaler cheese by the calculation of odour activity values