福山米酢の醸造工程中の香味成分および微生物叢の変化
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Fukuyama rice vinegar is a type of Japanese vinegar that has been produced by a traditional method using a pot as a surface fermentor in the Fukuyama district of Kagoshima prefecture. There have been few detailed studies of the fermentation process of this vineger. Therefore, changes in the flavor components and microbial flora of Fukuyama rice vinegar were examined during the manufacturing process.The maximum viable cell counts of yeasts were observed at the early stage. Alcohols, such as ethyl alcohol, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, and 2,3-butylene glycol, and succinic acid were produced at that stage. After that, acetic acid bacteria grew, and alcohols decreased with increasing fatty acids, such as acetic acid, propionic acid, isobutyric acid, and isovaleric acid, and acetoin. Ethyl alcohol, n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, and 2,3-buthylene glycol seemed to be oxidized to acetic acid, propionic acid, isobutyric acid, isovaleric acid, and acetoin, respectively, by acetic acid bacteria. The maximum viable cell counts of lactic acid bacteria were also observed at the early stage of the manufacturing process. Lactic acid was produced by lactic acid bacteria at that stage. After that, lactic acid decreased with increasing acetoin. Lactic acid seemed to be converted to acetoin by acetic acid bacteria. A small part of the acetoin seemed to be oxidized spontaneously to diacetyl at the late stage. Amino acids increased until about 28 days after tha charge. Then most of them were quantitatively constant but glutamine and asparagine decreased. Arginine was scarcely detected through the whole process. A slight amount of glucose and gluconic acid were detected through the whole process.From these results, it was found that the characteristic flavor of Fukuyama rice vinegar consisted of amino acids, lactic acid, 2,3-butylene glycol, isobutyric acid, acetoin, diacetyl, and so on, which were produced at the various stages of the manufacturing process.
- 社団法人日本生物工学会の論文
- 1985-05-25
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