清酒の香気増強に重要なロイシン酸エチルの生成機構 : 清酒醸造における清酒香気付与に対する米麹の役割について(第3報)

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We investigated mechanism of formation of ethyl leucinate and its precursor in sake brewing. The results were as follows : (1) With a carboxylic acid analyzer, we found leucinic acid in rice koji, but not in steamed-rice. Leucinic acid was formed from leucine by koji mold, Aspergillus oryzae, but not by sake yeast, Saccharomyces sake. (2) By gas chromatographic analysis, we found ethyl leucinate to be formed from leucinic acid by sake yeast, but not by koji mold. (3) Ethyl leucinate was formed at 1.86 ppm by the sake yeast Kyokai no. 7 in culture broth incubated with a koji mold at 0.2% of leucine at 30℃ for 10 days. (4) From these findings, the mechanism of formation of ethyl leucinate in sake brewing was concluded to be as follows. [chemical formula](5) There were differences between koji mold strains in the ability to form leucinic acid from leucine, and between yeast strains in the ability to form ethyl leucinate from leucinic acid.
社団法人日本生物工学会の論文
1982-01-25