Structural determination of glucosylceramides in the distillation remnants of shochu, the japanese traditional liquor, and its production by aspergillus kawachii

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 46, 2012, Pages 11473-11482

  Hirata, Miyo ^a   Tsuge, Keisuke ^c   Jayakody, Lahiru N ^a,b   Urano, Yoshitaka ^a   Sawada, Kazutaka ^c   Inaba, Shigeki ^a   Nagao, Koji ^a,b   Kitagaki, Hiroshi ^a,b  

^a SAGA UNIVERSITY   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c Industrial Technology Center of Saga   (Japan)

Author keywords

alcohol beverage; Aspergillus kawachii; barley; ESI tandem mass spectrometry; fermentation; fragment ion analysis; fungi; glucosylceramide; rice; shochu

Indexed keywords

BARLEY; FRAGMENT IONS; GLUCOSYLCERAMIDE; RICE; SHOCHU;

ASPERGILLUS; CROPS; FERMENTATION; FUNGI; MASS SPECTROMETRY; OCEAN DUMPING;

DISTILLATION;

GLUCOSYLCERAMIDE;

ALCOHOLIC BEVERAGE; ARTICLE; ASPERGILLUS; CHEMICAL STRUCTURE; CHEMISTRY; DISTILLATION; FERMENTATION; HORDEUM; JAPAN; METABOLISM; MICROBIOLOGY; TANDEM MASS SPECTROMETRY;

ALCOHOLIC BEVERAGES; ASPERGILLUS; DISTILLATION; FERMENTATION; GLUCOSYLCERAMIDES; HORDEUM; JAPAN; MOLECULAR STRUCTURE; TANDEM MASS SPECTROMETRY;

ASPERGILLUS; ASPERGILLUS KAWACHII; FUNGI; HORDEUM;

EID: 84869460582     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303117e     Document Type: Article

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