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- SATO Shin
- Research Institute of Brewing, Tax Administration Agency
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- NAKAMURA Kin-ichi
- Research Institute of Brewing, Tax Administration Agency
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- TADENUMA Makoto
- Research Institute of Brewing, Tax Administration Agency
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- IIMURA YUZURU
- Research Institute of Brewing, Tax Administration Agency
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- HAMACHI Masaaki
- Research Institute of Brewing, Tax Administration Agency
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- YODA Masamichi
- Research Institute of Brewing, Tax Administration Agency
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- YOSHIE Terumasa
- Research Institute of Brewing, Tax Administration Agency
Bibliographic Information
- Other Title
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- 光線わよび貯蔵による清酒の変化に関する研究
- キヌレンサン ノ ユライ
- (X) Origin of kynurenic acid
- (第10報) キヌレン酸の由来
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Abstract
An analytical method for determination of kynurenic acid content in sake was adopted as follows. Kynurenic acid fraction was isolated from sake by polyamide column chromatography and this fraction was analysed by fluorometry or UV spectrometry.<BR>As rice koji do not contain kynurenic acid, it was confirmed that increase in its content was due to production of kynurenic acid by yeast in moromi. Conditions for the production of kynurenic acid by yeast were studied.
Journal
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- JOURNAL OF THE SOCIETY OF BREWING,JAPAN
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JOURNAL OF THE SOCIETY OF BREWING,JAPAN 66 (4), 400-403, 1971
Brewing Society of Japan
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Details 詳細情報について
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- CRID
- 1390001206076961920
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- NII Article ID
- 130004323575
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- NII Book ID
- AN00192226
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- ISSN
- 21864004
- 0369416X
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- NDL BIB ID
- 8388136
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
