Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu)

Ando H.; Kurata A.; Kishimoto N.

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Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu)

机译：日本清酒（Ginjo-shu）的主要风味成分挥发性乙酸异戊酯的抗菌特性和机理

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AimsTo evaluate the antimicrobial properties of the main Ginjo-flavour components of sake, volatile isoamyl acetate and isoamyl alcohol.

机译：目的评估清酒中主要的金酒风味成分，挥发性乙酸异戊酯和异戊醇的抗菌性能。

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《Journal of applied microbiology》 |2015年第4期|共8页
作者
Ando H.; Kurata A.; Kishimoto N.;
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正文语种 eng
中图分类应用微生物学;
关键词
antimicrobial activity; antimicrobial mechanism; isoamyl acetate; proteome; volatile organic compounds;

机译：抗菌活性;抗菌机理;乙酸异戊酯;蛋白质组;挥发性有机化合物;

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专利

1. Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu) [J] . Ando H., Kurata A., Kishimoto N. Journal of applied microbiology . 2015,第4期

机译：日本清酒（Ginjo-shu）的主要风味成分挥发性乙酸异戊酯的抗菌特性和机理
2. Molecular breeding of sake yeast producing aromatic flavor based on isoamyl acetate-hydrolyzing esterase - Monograph [Japanese] [J] . Fukuda K 生物工学会誌 . 2004,第2期

机译：基于Isoamyl乙酸水解酯酶的芳香族芳香族芳香族香精的分子育种 - 专着[日文]
3. Improved Production of Isoamyl Acetate by a Sake Yeast Mutant Resistant to an Isoprenoid Analog and Its Dependence on Alcohol Acetyltransferase Activity,but Not on Isoamyl Alcohol Production [J] . KIYOO HIROOKA, YOSHIHIRO YAMAMOTO, NOBUO TSUTSUI, Journal of Bioscience and Bioengineering . 2005,第2期

机译：抗异戊二烯类似物的清酒酵母突变体提高乙酸异戊酯的生产及其对酒精乙酰基转移酶活性的依赖，但不依赖异戊醇的生产
4. Cellulose Acetate Butyrate Nanocomposites with Antimicrobial Properties for Food Packaging [C] . Maria Galotto, Rosa Quintero, Francisco Rodriguez, IAPRI Conference on Packaging . 2012

机译：乙酸纤维素丁酸纳米复合材料，具有用于食品包装的抗微生物性质
5. Antimicrobial properties of the volatile organic compounds produced by Muscodor albus and other members of the Muscodor genus [D] . Alpha, Cambria Judith 2014

机译：Muscodor albus和Muscodor属其他成员产生的挥发性有机化合物的抗菌特性
6. Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS [O] . Hyang-Rin Kang, Han-Joon Hwang, Jang Eun Lee, 2016

机译：使用SPME-GC / MS定量分析韩国酒精饮料和日本清酒中的挥发性风味成分
7. Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component. [O] . Shinzo ASHIDA, Eiji ICHKAWA, Koji SUGINAMI, 1987

机译：突变体的分离与应用产生足够的异戊戊酯，一种糖粉组分。

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Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu)

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