Journal of Fermentation and Bioengineering
Continuous production of 4-ethylguaiacol by immobilized cells of salt-tolerant Candida versatilis in an airlift reactor
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Studies on the flavorous substances in shōyu
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Cited by (13)
The role of microorganisms in soy sauce production
2019, Advances in Applied MicrobiologyCitation Excerpt :C. etchellsii, C. nodaensis, and Z. rouxii, among other species, did not produce these volatile flavors. Hamada et al. (1990), in a continuous-culture study, showed that about 80% of added ferulic acid was converted to 4-ethyl guaiacol by C. versatilis. Some of the aldehydes that arise in the final soy sauce are derived from Strecker degradation during the pasteurization of the raw soy sauce (Sasaki & Nunomura, 1993).
Selective production of 4-ethyl guaiacol from catalytic fast pyrolysis of softwood biomass using Pd/SBA-15 catalyst
2017, Journal of Analytical and Applied PyrolysisCitation Excerpt :In this study, a new technique to selectively produce 4-EG will be presented, via catalytic fast pyrolysis of common woody biomass by using the Pd/SBA-15 catalyst. The 4-EG is an important aromatic compound and flavorant [32]. Due to the chemical structure of 4-EG, it should be mainly derived from the guaiacyl subunit of lignin (G-type lignin).
Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes
2001, Trends in Food Science and TechnologyCitation Excerpt :In order to accomplish an acceleration of the flavour formation during the brine fermentation, a high concentration of yeast cells is indispensable. For that reason, much attention has been paid in the last decades to the application of immobilized salt-tolerant yeasts, which resulted in the development of a new continuous immobilized-cell process (Table 1) (Akao, Nagata, & Osaki, 1986; Hamada, Fukushima, & Motai, 1992; Hamada, Ishiyama, & Motai, 1989; Hamada, Sugishita, Fukushima, Fukase, & Motai, 1991; Hamada, Sugishita, & Motai, 1990a, 1990b; Osaki, Okamoto, Akao, Nagata, & Takamatsu, 1985). For this two reactors containing immobilized yeast cells were set in parallel; a reactor with immobilized Z. rouxii for the alcoholic fermentation and a reactor with immobilized C. versatilis for producing phenolic flavour compounds.
Immobilized soy-sauce yeasts: Development and characterization of a new polyethylene-oxide support
2000, Journal of BiotechnologyThe role of microorganisms in soy sauce production
1997, Advances in Applied Microbiology
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