Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso.
The formation of HEMF [2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone] by yeast was examined in an attempt to investigate its mechanism and involved factors. HEMF formation was promoted by yeast cultivation in a heat-sterilized medium which included glucose, ribose, and a nitrogenous compound such as an extract of shoyu koji, poly-peptone, casamino acid, or an amino acid (glutamic acid, threonine, serine, or alanine).
Sugawara
E
E
Faculty of Education, Iwate University, Morioka, Japan. etsukos@iwate-u.ac.jp
Sakurai
Y
Y
D003470:Culture Media; D005285:Fermentation; D005663:Furans / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D009812:Odorants; D013025:Glycine max / Q000378:metabolism*; D015003:Yeasts / Q000378:metabolism*
D003470:Culture Media; D005663:Furans; C112945:4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone