title: Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast.
abstract: The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration in the medium influenced the HEMF formation by Z. rouxii.
authors.affiliation: Faculty of Education, Iwate University, Ueda, Morioka, Japan. etsukos@iwate-u.ac.jp
authors.forename: Etsuko
authors.initials: E
authors.lastname: Sugawara
authors.forename: Motoko
authors.initials: M
authors.lastname: Ohata
authors.forename: Toshinari
authors.initials: T
authors.lastname: Kanazawa
authors.forename: Kikue
authors.initials: K
authors.lastname: Kubota
authors.forename: Yonekichi
authors.initials: Y
authors.lastname: Sakurai
mesh_terms: D002175:Candida / Q000378:metabolism; D005663:Furans / Q000378:metabolism*; D005998:Glycine / Q000378:metabolism*; D009812:Odorants / Q000032:analysis*; D012266:Ribose / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D045730:Soy Foods / Q000032:analysis*; D020068:Zygosaccharomyces / Q000378:metabolism*
chemical_list: D005663:Furans; D012266:Ribose; C113254:4-hydroxy-5-methyl-3(2H)-furanone; D005998:Glycine