Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine(BREWING AND FOOD TECHNOLOGY)

    • Ohmori Taketo
    • Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
    • Mutaguchi Yuta
    • Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
    • Doi Katsumi
    • Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
    • Ohshima Toshihisa
    • Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu University

Abstract

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

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

References:  8

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Codes

  • NII Article ID (NAID) :
    110008790451
  • NII NACSIS-CAT ID (NCID) :
    AA11307678
  • Text Lang :
    ENG
  • Article Type :
    NOT
  • ISSN :
    13891723
  • NDL Article ID :
    11254340
  • NDL Source Classification :
    ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
  • NDL Call No. :
    Z53-S65
  • Databases :
    CJP  NDL  NII-ELS 

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