The formation mechanism by yeast of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in miso

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 2, 2007, Pages 407-413

  Ohata, Motoko ^a,c   Kohama, Keiko ^b   Morimitsu, Yasujiro ^c   Kubota, Kikue ^c   Sugawara, Etsuko ^a  

^a IWATE UNIVERSITY   (Japan)

^b IWATE INDUSTRIAL RESEARCH INSTITUTE   (Japan)

^c OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

4 Hydroxy 2(or 5) ethyl 5 (or 2) methyl 3(2H) furanone; Miso; Yeast

Indexed keywords

BIOMECHANICS; ISOTOPES; METABOLITES;

CALTIVATION; ETHYL GROUP; GLUCOSE METABOLITE;

YEAST;

ACETALDEHYDE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FURAN DERIVATIVE; GLUCOSE; GLYCINE; RIBOSE;

ARTICLE; CELL FREE SYSTEM; CHEMISTRY; CULTURE MEDIUM; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; METABOLISM; SOYBEAN; ZYGOSACCHAROMYCES;

ACETALDEHYDE; CELL-FREE SYSTEM; CULTURE MEDIA; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; GLYCINE; INDICATORS AND REAGENTS; RIBOSE; SOY FOODS; ZYGOSACCHAROMYCES;

EID: 33847213493     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60466     Document Type: Article

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