固定化酢酸菌を利用した液状食品の不快臭の低減方法

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書誌事項

タイトル別名
  • Reduction of off-flavor in liquid foods with immobilized acetic acid bacteria.
  • コテイカ サクサンキン オ リヨウシタ エキジョウ ショクヒン ノ フカイシュ
公開日
1988
DOI
  • 10.1271/nogeikagaku1924.62.143
公開者
公益社団法人 日本農芸化学会

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説明

Reduction in off-flavor of liquid foods caused by aliphatic aldehydes, such as hexanal, was investigated with immobilized acetic acid bacteria entrapped in κ-carrageenan gel. When the immobilized cells were in contact with defatted soy milk, liquid food off-flavor decreased remarkably.<br> The optimum condition for immobilized cells to oxidize hexanal was 50°C and pH 5. The aldehyde oxidase activity of the immobilized cells remained after 65 days of storage at 5°C. The immobilized cells could be used for reducing defatted soy milk off-flavors for over sixty times without a loss in enzyme activity, and the beads containing the bacteria remained intact.

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