清酒釀造過程に於けるアミノ酸の消長に関する研究 : (第1報)グルタミン酸量に就て

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The amounts of glutamic acid in the samples collected in several stages of the process of sake-brewing ("Sambai Zojo") were determined by bioassay using Lactobacillus arabinosus. In a viewpoint that the nitrogenous components in the samples were derived from those in rice, the changes of the amount of glutamic acid were studied. During the preparation of koji, the ratios of total nitrogen and glutamic acid in the water-soluble fraction to those in the sample (acid-hydrolyzed) were only 5% and 2%, respectively. As the fermentation was proceeding in moromi (main mash), however, the liberated total nitrogen and glutamic acid increased with its progress and, at the stage of Agemae (alomost the end of fermentation), the ratios of both the substances in the water-soluble fraction to those in the initial sample attained to 26〜32% and 14〜16%, respectively.Judging from the ratio of glutamic acid nitrogen to total nitrogen in the water-soluble fraction, a considerable deficiency of glutamic acid free form was noticed. We infer that nearly half an amount of flutamic acid may remain in bound form or some quantity may be destroyed by micro-organisms during the whole process of brewing..
社団法人日本生物工学会の論文
1956-04-15