Production and application of a fruity odor in a solid-state culture of Neurospora sp. using pregelatinized polished rice.

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Neurospora sp. ATCC 46892 grew on pregelatinized polished rice, even as a sole carbon source, and simultaneously produced a strong fruity odor. The main components of the aroma were ethyl caproate, ethanol and isoamyl alcohol, as judged on gas chromatography. The effects of carbon or nitrogen sources and impregnating nutritive solutions on ethyl caproate production were examined, and the optimum conditions for the ester production were determined, under which more ethyl caproate, which is responsible for the fruity odor, and less isoamyl alcohol were produced than in a liquid culture. The cell-free extract of the solid state culture (which we call N-koji) contained a strong alcohol acyltransferase activity, which caused abundant ethyl caproate production in the culture. The odoriferous N-koji was applied to the making of sake, a Japanese alcoholic beverage, and as a result a sake rich in ethyl caproate was obtained. It was suggested that the solid-state culture was one of the useful methods for fruity odor formation.

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詳細情報 詳細情報について

  • CRID
    1390282681443684224
  • NII論文ID
    110006324081
  • NII書誌ID
    AA00515312
  • DOI
    10.1271/bbb1961.53.2881
  • COI
    1:CAS:528:DyaK3cXjsVemtg%3D%3D
  • ISSN
    18811280
    00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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