Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Isolation and Identification of Phenylethyl Alcohol from Pichia anomala SKM-T

  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

Keywords

References

  1. Anonymous (1999) USDA authorizes 'certified organic' meat, poultry labeling. Food Labeling Nutr News 7, 7-9
  2. De Hoog GS (1996) Risk assessment of fungi reported from humans and animals. Mycoses 39, 407-417 https://doi.org/10.1111/j.1439-0507.1996.tb00089.x
  3. Etschmann MMW, Bluemke W, Sell D, and Schrader J (2002) Biotechnological production of 2-phenylethanol. Appl Microbiol Biotechnol 59, 1-8 https://doi.org/10.1007/s00253-002-0992-x
  4. Fabre CE, Blanc PJ, and Goma G (1998) Production of 2- phenylethyl alcohol by Kluyvermyces marxianus. Biotechnol Prog 14, 270-274 https://doi.org/10.1021/bp9701022
  5. Kitamoto HK, Hasebe A, Ohmomo S, Suto EG, Muraki M, and Iimura Y (1999) Prevention of aerobic spoilage of maize silage by a genetically modified killer yeasts, Kluyveromyces lactis, defective in the ability to grow on lactic acid. Appl Environ Microbiol 65, 4697-4700
  6. Kurtzman CP and Fell JW (1998) The yeast, a Toxonomical study, (4th ed). p. 1055, Elsevier Science, Amsterdam, The Netherlands
  7. Lacey J and Magan N (1991) Fungi in cereal grains: their occurrence and water and temperature relations, In Cereal grain-Mycotoxins, fungi and quality in drying and storage, Chelkowski, J (ed), pp. 77-118, Elservier Science, The Netherlands
  8. Lanciotti R, Sinigaglia M, Gardini F, and Guerzoni ME (1999) Hansenula anomala as spoilage agent of areanfilled cakes. Microbiol Res 153, 145-148
  9. Maarse H, Visscher CA, Willensens LC, and Boelens MH (2000) Volatile components in food-qualitative and quantitative data. Central Institute Voor Voedingsondezioke, TNO Zeist, Netherlands
  10. Mingorance-Cazorla L, Clemente-Jimenez JM, Martinez- Rodriguez S, Las Heras-Vazquez FJ, and Rodriguez-Vico F (2003) Contribution of different natural yeasts to the aroma of two alcoholic beverages. World J Microbiol Biotechnol 19, 297-304 https://doi.org/10.1023/A:1023662409828
  11. Mo EK, Kang HJ, Lee CT, Xu BJ, Kim JH, Wang QJ, Kim JC, and Sung CK (2003) Identification of phenylethyl alcohol and other volatile compounds from yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotirchum SJM-59. J Microbiol Biotechnol 13, 800-808
  12. Mo EK, Lee JH, Xu BJ, and Sung CK (2004) Identification of yeasts from Korean feces and prerequisite characterization for preparation of probiotics. Food Sci Biotechnol 13, 63-70
  13. US Food and Drug Administration (2001) Code of Federal Regulations. 21CFR 101.22