Production of 4-hydroxyfuranones in simple media by fermentation

Yasuo Hayashida, Hiroshi Kuriyama, Kenryo Nishimura, J. Colin Slaughter

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    21 Citations (Scopus)


    Both 2,5-dimethyl-3(2H)-furanone (DMHF) and 2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (EMHF) were produced at concentrations up to 4 mg l-1 and 20 mg l-1 respectively by yeast fermentation of a heated mixture of a single amino acid and a single sugar added to a yeast extract/peptone/glucose (YPG) medium. About 1 mg DMHF l-1 was also produced from precursors in the autoclaved YPG medium but EMHF formation depended entirely on the presence of a heated ribose/amino acid mixture. Glutamate was the best precursor amino acid for both furanones. Formation of EMHF showed a positive, non-linear response to ribose/glutamate concentration from 20 to 200 mM in the heated mixture.

    Original languageEnglish
    Pages (from-to)505-509
    Number of pages5
    JournalBiotechnology Letters
    Issue number6
    Publication statusPublished - 1999


    • Hydroxyfuranones
    • Maillard reaction
    • Yeast
    • Zygosaccharomyces


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