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- W2078667162 abstract "ABSTRACT. Strain CCU-N16-18143 was derived with N-methyl-N‘-nitro-N-nitrosoguanidine (NTG) treatment three times from a wild strain of yeast CCU-16 as a mutant to produce more delicious and intense flavors for nutrient beverage from glucose medium. This mutant was identified by computer system as Saccharomyces sp. the optimal culture medium for the production of flavor is one liter of medium containing 100 g glucose, 12 g ammonium nitrate, 3 g yeast extract, 1 g magnesium sulfate, 1 g ammonium sulfate, 2 g potassium dihydrogen phosphate, pH: 3.5. the optimal culture conditions are: temperature: 30C; agitation: 150 rpm., 50 ml medium in 500-ml Hinton flask; incubation time: 96 h. the volatile flavor compounds in the culture medium were analyzed by capillary gas chromatography and capillary gas chromatography-mass spectrometry. It was found that more volatile compounds were produced by mutant strain than wild strain. the content of isoamyl alcohol increased from 7.76 to 61.64%, whereas ethyl alcohol decreased from 85.25 to 5.77%." @default.
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- W2078667162 date "1993-06-01" @default.
- W2078667162 modified "2023-09-27" @default.
- W2078667162 title "PRODUCTION of FLAVOR BYAMUTANT of YEAST" @default.
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- W2078667162 doi "https://doi.org/10.1111/j.1745-4549.1993.tb00840.x" @default.
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