Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine(BREWING AND FOOD TECHNOLOGY)
We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free L-Tyr (2.0mM) was almost same as the saturated concentration (2.4mM) in water at 20℃. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.
Journal of bioscience and bioengineering
[List of Volumes]
Journal of bioscience and bioengineering 112(3), 256-258, 2011-09-00
[Table of Contents]
The Society for Biotechnology, Japan
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