| Literature DB >> 24932967 |
Nahoko Nishibori1, Kei Sasaki2, Yuta Okimori2, Muneyoshi Kanai1, Atsuko Isogai1, Osamu Yamada1, Tsutomu Fujii3, Nami Goto-Yamamoto4.
Abstract
The present study showed that the lysis of yeast cells and subsequent release of cell contents in sake mash accelerated dimethyl trisulfide (DMTS) formation. Among these, heat unstable and relatively high molecular weight compounds were assumed to be enzymes; thus, enzymatic reactions probably contribute to DMTS formation.Entities:
Keywords: Dead yeast cells; Dimethyl trisulfide formation; Enzymatic reactions; Sake brewing; Yeast cell lysis
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Year: 2014 PMID： 24932967 DOI： 10.1016/j.jbiosc.2014.04.010
Source DB: PubMed Journal: J Biosci Bioeng ISSN： 1347-4421 Impact factor: 2.894