Yeast cell lysis enhances dimethyl trisulfide formation in sake

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 contr...

Full description

Saved in:
Bibliographic Details
Published inJournal of bioscience and bioengineering Vol. 118; no. 5; pp. 526 - 528
Main Authors Nishibori, Nahoko, Sasaki, Kei, Okimori, Yuta, Kanai, Muneyoshi, Isogai, Atsuko, Yamada, Osamu, Fujii, Tsutomu, Goto-Yamamoto, Nami
Format Journal Article
LanguageEnglish
Published Amsterdam Elsevier B.V 01.11.2014
Elsevier
Subjects
Alcoholic Beverages - analysis
Biological and medical sciences
Biotechnology
Dead yeast cells
Dimethyl trisulfide formation
Enzymatic reactions
Fundamental and applied biological sciences. Psychology
Saccharomyces cerevisiae - chemistry
Saccharomyces cerevisiae - cytology
Saccharomyces cerevisiae - metabolism
Sake brewing
Sulfides - metabolism
Yeast cell lysis
Yeasts - chemistry
Yeasts - cytology
Yeasts - metabolism
Yeast cell lysis
Sake brewing
Dimethyl trisulfide formation
Enzymatic reactions
Dead yeast cells
Yeast
Lysis
Brewing
Enzymatic reaction
Sake
Online AccessGet full text

Cover

More Information
Summary: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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1389-1723
1347-4421
DOI:10.1016/j.jbiosc.2014.04.010