麹菌の生産物が清酒酵母の香気生成の賦活に与える効果 : 酵母の生成する香気について(第11報)

概要

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We have investigated the effect of metabolic products of A.oryzae on the formation of aroma components by sake yeast. Addition of extract of rice-koji or culture broth of A. oryzae to Hayduck medium increased the aroma formation of sake yeast. Mevalonic acid, a specific product of A. oryzae, stimulated the aroma formation of sake yeast. Products of A. oryzae had a greater stimulative effect on aroma formation in alcoholic fermentation by sake yeast than those of A. awamori. Aroma formation in alcoholic fermentation by yeast was remarkably higher when the fermentation by koji mold and yeast for saccharification of rice was conducted in parallel with the alcoholic fermentation than when the mash was saccharified by koji mold separately.
公益社団法人日本生物工学会の論文
1981-01-25