1.
Biosci Biotechnol Biochem
; 71(7): 1761-3, 2007 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17617718
RESUMO
The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration in the medium influenced the HEMF formation by Z. rouxii.