title: Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine.
abstract: We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free l-Tyr (2.0mM) was almost same as the saturated concentration (2.4mM) in water at 20°C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.
authors.affiliation: Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
authors.forename: Taketo
authors.initials: T
authors.lastname: Ohmori
authors.forename: Yuta
authors.initials: Y
authors.lastname: Mutaguchi
authors.forename: Shuji
authors.initials: S
authors.lastname: Yoshikawa
authors.forename: Katsumi
authors.initials: K
authors.lastname: Doi
authors.forename: Toshihisa
authors.initials: T
authors.lastname: Ohshima
mesh_terms: D000818:Animals; D005396:Fish Products / Q000032:analysis*; D010649:Phenylalanine / Q000032:analysis*; D020317:Salmo salar / Q000378:metabolism; D012474:Salmon; D014443:Tyrosine / Q000032:analysis*
chemical_list: D014443:Tyrosine; D010649:Phenylalanine