タイトルヨミ
On the Formation of Amines by Lactic Acid Bacteria
著者
Umezu Masahiro Department of Industrial Chemistry, Faculty of Engineering
抄録
Formation and degradation of amines by lactic acid bacteria in Sake-brewing were studied.
Tyramine and two kinds of guanidine compounds were produced by lactic acid bacteria, i. e., Lactobacillus Sake and Leuconostoc mesenterioides var. Sake, in cultures on Koji-extract.
Several kinds of amines were detected in the cell-free extract of bacteria harvested from cultures on koji-extract. They were : iso-butylamine, cadaverine and four kinds of ninhydrine-positive substances.
In the course of autolysis of the bacterial cell, some of them showed a decreasing tendency in amount.
From these facts, it is considered to be possible that lactic acid bacteria play an important role in amine formation and degradation in Sake-brewing.
出版者
鳥取大学工学部
資料タイプ
紀要論文
ISSN・ISBN
03858596
書誌ID
AN00174610
掲載誌名
鳥取大学工学部研究報告
最新掲載誌名
鳥取大学大学院工学研究科/工学部研究報告
1
1
開始ページ
34
終了ページ
40
発行日
1970-12-20
著者版フラグ
その他
掲載情報
鳥取大学工学部研究報告. 1970,1(1), 34-40
部局名
工学部・工学研究科
言語
英語