Production of 2-acetyl-1-pyrroline by microbial cultures

Flavour and Fragrance Journal

Volumn 20, Issue 6, 2005, Pages 710-714

  Rungsardthong, Vilai ^a   Noomhoom, Athapol ^b  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^b ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

2 acetyl 1 pyrroline; Acremonium nigricans; Aromatic rice flavour; Aspergillus awamori; Aspergillus oryzae; Kluveromyces maxianus; Stability

Indexed keywords

BACTERIA; DISTILLATION; FUNGI; GAS CHROMATOGRAPHY; GRAIN (AGRICULTURAL PRODUCT); MASS SPECTROMETRY; MICROBIOLOGY; MICROORGANISMS; SOLVENT EXTRACTION; YEAST;

ACREMONIUM NIGRICANS; AROMATIC RICE FLAVOUR; ASPERGILLUS AWAMORI; ASPERGILLUS ORYZAE; KLUVEROMYCES MAXIANUS;

FLAVORS;

2 ACETYL 1 PYRROLINE; AROMATIC COMPOUND; FLAVORING AGENT; UNCLASSIFIED DRUG;

ACREMONIUM; ARTICLE; ASPERGILLUS AWAMORI; ASPERGILLUS ORYZAE; BACTERIAL STRAIN; BACTERIUM CULTURE; CONTROLLED STUDY; ENZYME ANALYSIS; ENZYME ISOLATION; ENZYME PURIFICATION; ENZYME STABILITY; ENZYME SYNTHESIS; FUNGAL STRAIN; FUNGUS CULTURE; GAS CHROMATOGRAPHY; LIQUID CULTURE; MASS SPECTROMETRY; MOULD; NONHUMAN; RICE;

ACREMONIUM (ASCOMYCOTA); ASPERGILLUS AWAMORI; ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); FUNGI;

EID: 28044445434     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1645     Document Type: Article

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