Art

J-GLOBAL ID：202002234361132874   Reference number：20A0491887

大豆の酵素処理条件,発酵微生物等による発酵食品香気産生への影響

Author (1)： OGATA TOMOO (前橋工科大 工)
Material： 東洋水産財団奨励研究報告書
Volume： 2018  Page： 46-53  Publication year： Dec. 16, 2019 
JST Material Number： F2161A  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： aroma ,  *perfume component ,  *Glycine max ,  Saccharomyces cerevisiae ,  Zygosaccharomyces ,  *miso ,  synthetic medium ,  precursor(substance) ,  gene disruption ,  Maillard reaction ,  enzyme preparation ,  pentose ,  aldose ,  oxygen heterocyclic compound ,  hydroxy ketone
Semi thesaurus term： bacterial strain ,  aroma ,  aromatic constituent

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (3)： Xylose ,  Norfuraneol ,  4-HEMF

Reference (4)：

• Uehara, K., Watanabe, J., Mogi, Y., Tsukioka, Y. Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast. J. Biosci. Bioeng. 2017; 123: 333-341.
• Sugawara, E., Ohata, M., Kanazawa, T., Kubota, K., Sakura, Y. Effects of the aminocarbonyl 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. Biosci. Biotechnol. Biochem. 2007; 71: 1761-1763.
• Dahlen, T., Hauck, T., Wein, M., Schwab, W. 2, 5-dimethyl-4-hydroxyl-3(2H)-furanone as a secondary metabolite from D-fructose-1, 6- diphosphate metabolism by Zygosaccharomyces rouxii. J Biosci. Bioeng. 2001; 352-358.
• Kasai, N., Murara, A., Inui, H., Sakamoto, T., Kahn, R. I. Enzymatic high digestion of soybean milk residue (Okara). J. Agric. Food Chem. 2004; 5709-5716.

Terms in the title (7)： 大豆 ,  酵素 ,  処理条件 ,  発酵 ,  微生物 ,  発酵食品 ,  香気