清酒醪における酵母のアミノ酸取り込み能の変化と酵母菌体内外のアミノ酸 : 香味に特徴のある清酒の醸造に関する研究(第3報)

概要

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The amino acid content of sake is reduced by 50% by the addition of a small amount of rice germ or a mixture of Mg^<2+>, K^+ and PO_4^<3-> at the third addition of mash in sake brewing.To elucidate the reduction mechanism, changes in the uptake of amino acids by yeast cells, intracellular amino acid content, and amino acid content of mash filtrate during sake brewing were examined.The amino acid content of a filtrate of standard sake mash gradually increased, whereas those of mashes with rice germ or inorganic ion added decreased for 5-7 days and then gradually increased. Especially glutamic acid and alanine, which are not consumed very much by yeast cells during sake brewing, decreased, and a low ammonia content was found in those sake mashes compared with the standard mash. The amino acid uptake by yeast cells isolated from the standard mash decreased soon after the third addition of mash, whereas the yeast cells isolated from the mashes with rice germ or inorganic ion added had higher amino acid uptake abilities and this level was maintained until the middle stage of fermentation. It is suggested, therefore, that the lower amino acid content of the sake was caused by the higher amino acid uptake.
社団法人日本生物工学会の論文
1985-07-25