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Yeast cell lysis enhances dimethyl trisulfide formation in sake

Paper ID Volume ID Publish Year Pages File Format Full-Text
20385 43172 2014 3 PDF Available
Title
Yeast cell lysis enhances dimethyl trisulfide formation in sake
Abstract

The present study showed that the lysis of yeast cells and subsequent release of cell contents in sake mash accelerated dimethyl trisulfide (DMTS) formation. Among these, heat unstable and relatively high molecular weight compounds were assumed to be enzymes; thus, enzymatic reactions probably contribute to DMTS formation.

Keywords
Dead yeast cells; Dimethyl trisulfide formation; Enzymatic reactions; Sake brewing; Yeast cell lysis
First Page Preview
Yeast cell lysis enhances dimethyl trisulfide formation in sake
Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 118, Issue 5, November 2014, Pages 526–528
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering