Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine

作者：Ohmori Taketo; Mutaguchi Yuta; Yoshikawa Shuji; Doi Katsumi; Ohshima Toshihisa^*

来源：Journal of Bioscience and Bioengineering, 2011, 112(3): 256-258.

DOI：10.1016/j.jbiosc.2011.05.009

• Fish sauce
• Fermented food
• Lees
• Hydrophobic amino acids
• Ultra-performance liquid chromatography

We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free L-Tyr (2.0 mM) was almost same as the saturated concentration (2.4 mM) in water at 20 degrees C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.

• 出版日期2011-9