@article{oai:repository.lib.tottori-u.ac.jp:00003475,
 author = {Umezu, Masahiro and Umezu, Masahiro},
 issue = {1},
 journal = {鳥取大学工学部研究報告, Reports of the Faculty of Engineering, Tottori University},
 month = {Dec},
 note = {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.},
 pages = {34--40},
 title = {On the Formation of Amines by Lactic Acid Bacteria},
 volume = {1},
 year = {1970}
}