4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) production in simple media by lactic acid bacterium, Lactococcus lactis subsp. cremoris IFO 3427

Author:

Hayashida Yasuo,Hatano Mayuko,Tamura Yoshifumi,Kakimoto Masashi,Nishimura Kenryo,Igoshi Keiji,Kobayashi Hiromasa,Kuriyama Hiroshi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference7 articles.

1. Homofuranoeol: a powerful tool to prepare and improve sophisticated high quality flavors;Huber;Perfume and Flavor,1992

2. The naturally occurring furanones: formation and function from pheromone to food;Slaughter;Biol. Rev.,1999

3. Formation mechanism of flavour-active furanones, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), in mugi-miso, fermented soy beans paste with barley-koji;Hayashida;J. Brew. Soc. Japan,1998

4. 4-Hydroxy-3(2H)-furanones, HDMF, and HEMF, production during yeast fermentation in YPD medium with heated sugar and amino acid solution;Hayashida;Nippon Shoyu Kenkyu-sho Zasshi,1999

5. Formation of 4-hydroxy-2,5-diðhyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone formation through Maillard reaction based on pentose sugars;Blank;J. Agric. Food Chem.,1996

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