Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
16 (1981), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ethyl acetate was found to be produced in large quantities in aged cultures of the soy yeast Saccharomyces rouxii NRRL Y-1096 grown on medium containing glucose. The synthesis of ethyl acetate was investigated. The present study shows that the process of ester synthesis is essentially an aerobic one. Glucose and ethanol were the main substrates for the synthesis of ethyl acetate although to a limited extent the yeast cells were also able to synthesize the ester from ethanol alone but not from either glucose or acetate. From the results of the present study, it is suggested that the flavour-producing moromi stage of soy-sauce fermentation is necessarily a prolonged one because ethanol has first to be produced in a semi-anaerobic environment for the synthesis of the esters responsible for the characteristic bouquet and flavour of the mature soy-sauce. It should therefore be possible to shorten this stage of soy-sauce fermentation by the addition of ethanol to the moromi.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb01007.x
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