Art

J-GLOBAL ID：202002240823028168   Reference number：20A0322129

Quantification of Functional Aromatic Amino Acid Metabolites in Fermented Foods and Their Production by Food Microorganisms

発酵食品中の機能性芳香族アミノ酸代謝産物の定量と食品微生物によるそれらの生産

Author (5)： KIMURA Yuka (Ibaraki Univ., Ibaraki, JPN) ,  AOKI Reiji (National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN) ,  TAKAYAMA Yoshiharu (National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN) ,  SUZUKI Chise (National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN) ,  SUZUKI Yoshihito (Ibaraki Univ., Ibaraki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 26  Issue： 1  Page： 79-92  Publication year： Jan. 2020 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： ester ,  carboxylate(ester) ,  amino acid ,  *metabolite ,  antioxidant ,  *food ingredient ,  food analysis ,  lactic acid bacteria ,  lactic acid fermentation ,  yeast ,  Saccharomyces cerevisiae ,  *fermented food ,  production
Semi thesaurus term： pyruvate ,  Lactates ,  Amino Acids, Aromatic ,  *functional ingredient ,  fermentative production ,  *microbial Metabolite

JST classification (3)： Microbial metabolite production  (FK03020A) ,  General  (FK04010W) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (13)：

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Terms in the title (7)： 発酵食品 ,  機能性 ,  芳香族アミノ酸 ,  代謝産物 ,  定量 ,  食品 ,  微生物