清酒麹菌の研究(第2報) : 分離選定麹菌に依る清酒釀造

概要

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In Jappanese sake-brewing, "Koji" is used to digest starch and protein of the raw rice. "Koji" is made by cultivating Asp. Oryzae on the steamed rice. In brewing an excellent sake, therefore, it is naturally important to select suitable Asp. Oryzae strain.We selected suitable Asp. Oryzae strains described in the previous report for sake-brewing. Using these strains we made "koji" and brewed sake in large scale, and compared it with that brewed with ordinary Asp. Oryzae which we got in the market. By using our selected strain we obtained a larger quantity of better sake than with the ordinary strain, with inevitable difference in process.According to the results of our test, the idea, that the brewing of excellent sake depends on the control of the brewing process and not on the use of suitable Asp. Oryzae strain, should be denied.
公益社団法人日本生物工学会の論文
1950-07-15