清酒醸造過程に於けるアミノ酸の消長に関する研究 : (第2報)セリン量に就て

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Serine content in the samples which had been collected in several stages of the process of Sake-brewing ("Sanbai Zojo") was determined by microbiological assay using Leuconostoc mesenteroides.During the preparation of Koji, the amount of free serine was very small like that of glutamic acid.In the process of prepering Moromi (main mash), the liberatioin ratios of serine increased with the progress of decomposition of soluble nitrogenous constituents.At the stage of Agemae (almost the end of fermentation) the ratios of the nitrogen and serine in the water-soluble fraction to those in the acid-hydrolyzed samples were 26〜32 and 51〜57%, respectively.After the tenth day from the finishment of "Shikomi" (the addition of the koji and cooked rice to main mash) the ratio of serine nitrogen to total nitrogen in the water-soluble fraction was greater than that in rice used as the material. Serine seems to be readily liberated in the process of Sake-brewing.
社団法人日本生物工学会の論文
1957-09-15