清酒醸造中に於ける各成分の變化(第3報) : 〓及び醪中の窒素成分變化に就て

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In the previous paper, we reported on the change of starch and sugars in the process of sake-brewing. Now, we studied the change of N-compounds in the process of moto and moromi making, using modified A. HILLER and VAN SLYKE's method of fractional precipitation of N-compounds and SORENSEN's formal titration of amino acids, and obtained the following results.1) In the ability of soluble N formation, there was no remarkable difference between yama-hai- and sokujo-moto.Formol-N was formed 2〜3 times as much in yama-hai- as in sokujo-moto.2) We propose the term "Formol-N coefficient of sake" for the quotient obtained by dividing modified HILLER and VAN SLYKE's 3rd fractional N by formol-N. In this value, yama-hai-moto was always lower than sokujo-moto all through the process. From this, we conclude that the yama-hai-moto has lower molecular N-compound in its 3rd fraction.3) We noted the following difference according to the time of change of formol-N coefficient of sake in moromi process : In early phase, the form of digestion of N-compounds was similar to that of yama-hai-motom, and in later phase to that of sokujo-moto.4) We inferred that the digestion of N-compounds in yama-hai-moto is not only due to the proteolytic action of rice koji, but also to enzyme of some other micro-organism.
社団法人日本生物工学会の論文
1955-10-15