Preparation of thiols with food-acceptable micro-organisms

Details Preparation of thiols with food-acceptable micro-organisms Preparation of thiols with food-acceptable micro-organisms

1996-10-24

1998-05-05

Lilling, Herbert J.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing heterocyclic carbon compound having only o, n, s,...

435130, 435171, 435232, 435942, C12P 1700, C12P 1100, C12N 116

Patent

active

057473021

ABSTRACT:
Flavorant compounds and compositions for food substances are prepared in a food-acceptable manner by bio-conversion of a cysteine S-complex with a food-acceptable micro-organism, particularly a yeast or filamentous fungus, which, upon incubation with the complex, splits the complex at a terminal carboxyl group in a beta position to yield a product including a thiol and at least one metabolite compound, and the product is isolated.

REFERENCES:
patent: 4031256 (1977-06-01), Evers et al.
patent: 4041186 (1977-08-01), Evers et al.
patent: 5182194 (1993-01-01), Kerkenaar et al.
Chem. Abs. 116:101505n (1992) Ohmori et al. Abstract of J. Chromatog 1992 574(1) 35-40.
van der Schaft et al., "Microbial Production of Natural Furfurylthiol", Trends in Flavor Research, 35, 437-438, 1994, Elsevier Science B.V.
Tateishi, et al., "Cysteine Conjugate .beta.-Lyase in Rat Liver", J. Biol. Chem. 253(24), pp. 8854-8859, 1978.

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