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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) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2018-12-26 | |||||
| タイトル | ||||||
| タイトル | On the Formation of Amines by Lactic Acid Bacteria | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ | departmental bulletin paper | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| 著者 |
Umezu, Masahiro
× Umezu, Masahiro× Umezu, Masahiro |
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| 著者所属（英） | ||||||
| 言語 | en | |||||
| 値 | Department of Industrial Chemistry, Faculty of Engineering | |||||
| 抄録 | ||||||
| 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 | ||||||
| 出版者 | 鳥取大学工学部 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 03858596 | |||||
| 書誌レコードID | ||||||
| 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 | |||||
