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

Taketo Ohmori, Yuta Mutaguchi, Shuji Yoshikawa, Katsumi Doi, Toshihisa Ohshima

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

Abstract

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°C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.

Original languageEnglish
Pages (from-to)256-258
Number of pages3
JournalJournal of Bioscience and Bioengineering
Volume112
Issue number3
DOIs
Publication statusPublished - Sep 1 2011

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

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