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On the Formation of Amines by Lactic Acid Bacteria
https://repository.lib.tottori-u.ac.jp/records/3475
https://repository.lib.tottori-u.ac.jp/records/3475ed3303e1-056b-488c-b271-3adbd700fca6
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||
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公開日 | 2018-12-26 | |||||||||
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言語 | en | |||||||||
タイトル | On the Formation of Amines by Lactic Acid Bacteria | |||||||||
言語 | ||||||||||
言語 | eng | |||||||||
資源タイプ | ||||||||||
資源タイプ | departmental bulletin paper | |||||||||
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アクセス権 | metadata only access | |||||||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||
著者 |
Umezu, Masahiro
× Umezu, Masahiro
× Umezu, Masahiro
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著者所属(英) | ||||||||||
en | ||||||||||
Department of Industrial Chemistry, Faculty of Engineering | ||||||||||
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内容記述タイプ | Other | |||||||||
内容記述 | 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. | |||||||||
書誌情報 |
ja : 鳥取大学工学部研究報告 en : Reports of the Faculty of Engineering, Tottori University 巻 1, 号 1, p. 34-40, 発行日 1970-12-20 |
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出版者 | 鳥取大学工学部 | |||||||||
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収録物識別子タイプ | ISSN | |||||||||
収録物識別子 | 03858596 | |||||||||
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収録物識別子タイプ | NCID | |||||||||
収録物識別子 | AN00174610 | |||||||||
権利 | ||||||||||
権利情報 | 注があるものを除き、この著作物は日本国著作権法により保護されています。 / This work is protected under Japanese Copyright Law unless otherwise noted. | |||||||||
情報源 | ||||||||||
関連名称 | 鳥取大学工学部研究報告. 1970,1(1), 34-40 |