Use of Koji Prepared with a High Citric Acid Producing Mutant of Aspergillus usamii as a Raw Material for Sake Brewing : This study was presented at the Annual Meeting of the Agricultural Chemical Society of Japan, April 2,1987.

概要

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There is a possibility of developing a new kind of sake in which the refreshing sour taste of citric acid is introduced. In this study, we bred a new mutant of Aspergillus usamii mut. shiro-usamii that produced much citric acid. The koji prepared with the mutant contained about 20 mg of citric acid per gram of dry koji, twice that of the koji of the parental strain. The activities of α-amylase, glucoamylase, and acidic protease in the koji prepared with the mutant were 82%, 94%, and 95%, respectively, those of the parental strain. Using this koji with the mutant, sake was produced. The levels of citric acid and isoamyl acetate were 5.1 and 1.4 times, respectively, those of sake prepared with koji of A. oryzae. Sensory tests indicated that sake made with koji with the mutant was refreshingly sour, with a good aroma.
1988-02-25