Asymmetric Reduction of Acetophenone byAspergillusSpecies and Their Possible Contribution toKatsuobushiFlavor | Zendy

Mikiharu Doi | Zendy; Muneaki Matsui | Zendy; Toshiji Kanayama | Zendy; Yoshihiro Shuto | Zendy; Yoshiro Kinoshita | Zendy

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Asymmetric Reduction of Acetophenone byAspergillusSpecies and Their Possible Contribution toKatsuobushiFlavor

Author(s) -

Mikiharu Doi,

Muneaki Matsui,

Toshiji Kanayama,

Yoshihiro Shuto,

Yoshiro Kinoshita

Publication year - 1992

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.56.958

Subject(s) - chemistry , acetophenone , library science , computer science , organic chemistry , catalysis

Eight strains of Aspergillus species isolated from katsuobushi (dried bonito) were grown in a liquid medium containing acetophenone, to examine the possibility of asymmetric reduction of acetophenone during the molding process in katsuobushi production. Seven strains produced predominantly the R-stereoisomer of α-phenethylalcohol. However, one strain gave the S-isomer predominantly.

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