2014年11月
Yeast cell lysis enhances dimethyl trisulfide formation in sake
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
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- 巻
- 118
- 号
- 5
- 開始ページ
- 526
- 終了ページ
- 528
- 記述言語
- 英語
- 掲載種別
- 研究論文（学術雑誌）
- DOI
- 10.1016/j.jbiosc.2014.04.010
- 出版者・発行元
- SOC BIOSCIENCE BIOENGINEERING JAPAN
The present study showed that the lysis of yeast cells and subsequent release of cell contents in sake mash accelerated dimethyl trisulfide (DMTS) formation. Among these, heat unstable and relatively high molecular weight compounds were assumed to be enzymes; thus, enzymatic reactions probably contribute to DMTS formation. (C) 2014, The Society for Biotechnology, Japan. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.jbiosc.2014.04.010
- ISSN : 1389-1723
- eISSN : 1347-4421
- PubMed ID : 24932967
- Web of Science ID : WOS:000347141300007