Formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone by Zygosaccharomyces rouxii: Identification of an intermediate

Applied and Environmental Microbiology

Volumn 69, Issue 7, 2003, Pages 3911-3918

  Hauck, Tobias ^a   Brühlmann, Fredi ^b   Schwab, Wilfried ^a,c  

^a UNIVERSITY OF WÜRZBURG   (Germany)

^b Analysis and Perception Department   (Switzerland)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CELL CULTURE; ESTERS; HIGH PRESSURE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS; YEAST;

CYTOSOLIC PROTEIN EXTRACTS;

ENZYMES;

1 DEOXY 2,3 HEXODIULOSE 6 PHOSPHATE; 1,2 DICARBONYL DERIVATIVE; 1,3 PHENYLENEDIAMINE; 4 HYDROXY 2,5 DIMETHYL 3(2H) FURANONE; FLAVORING AGENT; FRUCTOSE BISPHOSPHATASE; FURANONE DERIVATIVE; OXIDOREDUCTASE; PHOSPHATE; PHOSPHORIC ACID (2,3,4 TRIHYDROXY 4 QUINOXALIN 2 YLBUTYL) ESTER; PHOSPHORIC ACID [2 HYDROXY 3 (3 METHYLQUINOXALIN 2 YL)PROPYL] ESTER; PHOSPHORIC ACID [2,3 DIHYDROXY 3 (3 METHYLQUINOXALIN 2 YL)PROPYL] ESTER; PHOSPHORIC ACID DERIVATIVE; QUINOXALINE DERIVATIVE; UNCLASSIFIED DRUG;

MICROBIOLOGY;

ARTICLE; CHEMICAL ANALYSIS; ENZYME MECHANISM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEIN ISOLATION; REACTION ANALYSIS; TANDEM MASS SPECTROMETRY; ZYGOSACCHAROMYCES ROUXII;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CULTURE MEDIA; FLAVORING AGENTS; FRUCTOSE; FRUCTOSEDIPHOSPHATES; FURANS; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; ZYGOSACCHAROMYCES;

ZYGOSACCHAROMYCES ROUXII;

EID: 0038155071     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.69.7.3911-3918.2003     Document Type: Article

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