曲霉属菌种对苯乙酮的不对称还原及其对木鱼风味的可能贡献。
Asymmetric Reduction of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor.
作者信息
Doi M, Matsui M, Kanayama T, Shuto Y, Kinoshita Y
机构信息
a Marutomo Co., Ltd ., 1969 Kominato, Iyo, Ehime 799-31 , Japan.
b Department of Agricultural Chemistry, Faculty of Agriculature , Ehime University , Matsuyama 790 , Japan.
出版信息
Biosci Biotechnol Biochem. 1992 Jan;56(6):958-60. doi: 10.1271/bbb.56.958.
Eight strains of Aspergillus species isolated from katsuobushi (dried bonito) were grown in a liquid medium containing acetophenone, to examine the possibility of asymmetric reduction of acetophenone during the molding process in katsuobushi production. Seven strains produced predominantly the R-stereoisomer of α-phenethylalcohol. However, one strain gave the S-isomer predominantly.
从鲣节（干鲣鱼）中分离出的八株曲霉菌株在含有苯乙酮的液体培养基中培养，以研究在鲣节生产的成型过程中苯乙酮不对称还原的可能性。七株菌株主要产生α-苯乙醇的R-立体异构体。然而，有一株菌株主要产生S-异构体。
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