Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process of fish sauce

被引：10
|
作者：
Sanceda, NG
Suzuki, E
Kurata, T
机构：
[1] Ochanomizu Univ, Inst Environm Sci Human Life, Bunkyo Ku, Tokyo 112, Japan
[2] Ochanomizu Univ, Dept Human Biol Studies, Tokyo 112, Japan
来源：
AMINO ACIDS | 2003年 / 24卷 / 1-2期
关键词：
fish sauce; volatile fatty acids; straight chain volatile fatty acids; branched chain volatile fatty acids; aerobic fermentation; anaerobic fementation; microbial activity;
D O I：
10.1007/s00726-002-0325-5
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The source of the formation of branched chain volatile fatty acids (VFA) in fish sauce was investigated. Certain branched VFA were derived from the degradation of specific amino acids as iso-butyric acid from valine and iso-valeric acid from leucine. Short and long straight chain VFA were significantly higher in the linoleic acid added sample than in the control but did not significantly bring changes to the branched chain VFA. It is suggested that straight chain VFA developed from fish fats. Alanine and isoleucine did not have a clear influence on the production of volatile fatty acids.
引用
收藏
页码：81 / 87
页数：7
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