Asymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor.
Eight strains of Aspergillus species isolated from katsuobushi (dried bonito) were grown in a liquid medium containing acetophenone, to examine the possibility of asymmetric reduction of acetophenone during the molding process in katsuobushi production. Seven strains produced predominantly the R-stereoisomer of α-phenethylalcohol. However, one strain gave the S-isomer predominantly.
a Marutomo Co., Ltd ., 1969 Kominato, Iyo, Ehime 799-31 , Japan.
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Doi
a Marutomo Co., Ltd ., 1969 Kominato, Iyo, Ehime 799-31 , Japan.
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Matsui
a Marutomo Co., Ltd ., 1969 Kominato, Iyo, Ehime 799-31 , Japan.|b Department of Agricultural Chemistry, Faculty of Agriculature , Ehime University , Matsuyama 790 , Japan.
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Kanayama
a Marutomo Co., Ltd ., 1969 Kominato, Iyo, Ehime 799-31 , Japan.|b Department of Agricultural Chemistry, Faculty of Agriculature , Ehime University , Matsuyama 790 , Japan.
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Shuto
a Marutomo Co., Ltd ., 1969 Kominato, Iyo, Ehime 799-31 , Japan.|b Department of Agricultural Chemistry, Faculty of Agriculature , Ehime University , Matsuyama 790 , Japan.
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Kinoshita