Identification of Turbid Compounds Generated in Sugarcane Vinegar
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- Matsunaga Kazuhiko
- Kagoshima Prefectural Institute of Industrial Technology
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- Setoguchi Shinji
- Kagoshima Prefectural Institute of Industrial Technology
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- Shimono Kaori
- Kagoshima Prefectural Institute of Industrial Technology
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- Kamesawa Hiroyuki
- Kagoshima Prefectural Institute of Industrial Technology
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- Nakamura Toshikazu
- Kagoshima Prefectural Institute of Industrial Technology
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- Funane Kazumi
- National Food Research Institute, National Agriculture and Food Research Organization
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Abstract
Sugarcane vinegar is produced in various countries of southern Asia. It is also a niche product of the Kagoshima and Okinawa Prefectures in Japan. Turbid compounds are sometimes found in sugarcane vinegar, thereby lowering the market value. In this study, the turbid compounds were precipitated with a 1:2 (v/v) volume of ethanol, and they were identified as α-1,6-glucan using enzymatic digestion tests and 13C nuclear magnetic resonance analysis. Moreover, Lactobacillus nagelii was isolated from sugarcane juice, and it produced α-1,6-glucan when grown with sugar. The turbid compounds found in sugarcane vinegar were assumed to be α-1,6-glucan produced from sugar by lactic acid bacteria that exist in sugarcane juice.
Journal
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- Journal of Applied Glycoscience
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Journal of Applied Glycoscience 63 (1), 23-26, 2016
The Japanese Society of Applied Glycoscience
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Details 詳細情報について
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- CRID
- 1390282681269980032
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- NII Article ID
- 130005126298
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- NII Book ID
- AA11809133
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- ISSN
- 18807291
- 13447882
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- NDL BIB ID
- 027145358
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed