Art

J-GLOBAL ID：200902204771738598   Reference number：07A0397371

Bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol and of 4-Vinylguaiacol to 4-Ethylguaiacol by Halotolerant Yeasts Belonging to the Genus Candida

Candida属に属する耐塩性酵母によるフェルラ酸の4-ビニルグアイアコールと4-エチルグアイアコールならびに4-ビニルグアイアコールの4-エチルグアイアコールへのバイオ変換

Author (2)： SUEZAWA Yasuhiko (Fermentation and Food Res. Branch, Kagawa Prefectural Industrial Center) ,  SUZUKI Motofumi (Japan Collection of Microorganisms, RIKEN BioResource Center)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 71  Issue： 4  Page： 1058-1062 (J-STAGE)  Publication year： 2007 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Candida ,...
Semi thesaurus term： biotransformation ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (3)： 4-Vinylguaiacol ,  4-Ethylguaiacol ,  Ferulic acid

Reference (12)：

• 1) Aoki, T., and Uchida, K., Enhanced fermentation of 2-phenyl-ethanol in Zygosaccharomyces rouxii due to prephenate hydrogenase deficiency. J. Agric. Chem., 54, 273–274 (1990).
• 2) Nakamura, M., Isolation of mutants of miso yeast, Zygosaccharomyces rouxii with high productivity of C3 to C5 alcohols. Nippon Shokuhin Kôgyô Gakkaishi (in Japanese), 37, 981–983 (1990).
• 3) Hayashida, Y., Flavor-active furanones. The formation mechanism by micro-organisms and enhancement techniques in brewing industry. Nippon Jôzô Kyôkaishi (in Japanese), 98, 89–95 (2003).
• 4) Yokotsuka, T., Asao, Y., and Sakasaki, T., Studies of the flavorous substances in shoyu Part XXVII. The production of 4-ethylguaiacol during shoyu fermentation, and its role for shoyu flavor. Nippon Nôgeikagaku Kaishi (in Japanese), 41, 442–447 (1967).
• 5) Suezawa, Y., Bioconversion of ferulic acid and p-coumaric acid to volatile phenols by halotolerant yeasts. Nippon Nôgeikagaku Kaishi (in Japanese), 69, 1587–1596 (1995).

Terms in the title (6)： Candida属 ,  耐塩性 ,  酵母 ,  フェルラ酸 ,  4-ビニルグアイアコール ,  4-エチルグアイアコール