酵母のエステル生成 I 酵母のエステル生成に及ぼす高級脂肪酸の影響
Effects of Higher Fatty Acids on the Formation of Esters by Yeasts

Kiyoshi YOSHIZAWA
1976 Nippon Nogeikagaku-kaishi  
It was studied the effects of higher fatty acids added in the medium on formation of isoamyl alcohol and volatile esters such as ethyl acetate and isoamyl acetate, which are known as the main flavour components of the fermented foods such as sake, during fermentation. 1. The amounts of isoamyl alcohol and isoamyl acetate formed by sake yeast Kyokai No.7 in the medium containing NH4Cl as a nitrogen source were smaller than those in the medium using casamino acid, while the amounts of ethanol and
more » ... unts of ethanol and ethyl acetate formed in both media were almost equal. 2. The esters and alcohols increased in the amount during fermentation and reached the maximum after 3 to 4 days (and then, esters decreased in the amount). 3. Saturated fatty acids (C14:0, C16:0 and C18:0) and their derivatives added in the medium promoted the formation of ethyl acetate, ethyl caproate and isoamyl acetate, while, unsaturated fatty acids (C18:1 and C18:2) and their derivatives suppressed the for mation of these esters by various yeast strains used for sake brewing, brewing and wine making. (Received September 22, 1975)
doi:10.1271/nogeikagaku1924.50.3_115 fatcat:sipt7s6o3regfn2asppezga3dm