生〓中より分離された乳酸菌による蒸米溶解促進と作用因子の分画 : 生〓中の乳酸菌の清酒醸造に及ぼす影響(第1報)

概要

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Lactobacillus sake L5 isolated from kimoto(the traditional starter for sake brewing), was subjected to cellular autolysis. The autolyzate was found to promote dissolution of α-rice(pregelatinized rice)with koji to some extent. Several strains of lactic acid bacteria tested had the ability to enhance the dissolution. The stimulatory effect was found in the fraction of polysaccharide in dialyzed solution. The effective fraction comprised components of teichoic acid, that is, glucose, gluycerol, phosphoric acid and alanine. Teichoic acid prepared from purified cell wall also stimulated dissolution of α-rice. Elution of teichoic acid from L. sake L5 in 100 mM lactate buffer(pH 3.85)containing 2%(w/v)glucose was affected by temperature and the concentration of ethanol. Roughly the whole amount of teichoic acid was eluted in 4 days under the conditions of 20℃, 10%(v/v)ethanol. In a small-scale sake brewing test, utilization of material by the addition of a reasonable amount of teichoic acid was 2-3% more than that with no addition.
社団法人日本生物工学会の論文
1991-07-25