清酒醸造とB群ビタミンの関係 : (第11報) 酒母および醪におけるパントテン酸とB_1の消長と醗酵経過との関係

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This paper deals with the relation between the state of the fermentation and the amounts of thiamine as well as pantothenate in the processes of Moto- and Moromi-making.Compared with the initial amount in the raw materials, the amount of total pantothenate (sum of combined and free forms) increased at an early stage and afterward decreased gradually, but the free form of the vitamin decreased from the beginning.Both total and free thiamine increased throughout the course of brewing process.These results showed that the rate of bound form of pantothenate to that of thiamine, which is closely related to the fermentability of Sacc. sake, as shown in the authors' preceding paper, was altered to a suitable rate for the alcoholic fermentation with the progress of brewing. However, this fact does not seem to be always in agreement with the state of practical manufcturing process.In the additional experiments, it has been observed that the effect of Moromi-filtrate from each stage of brewing on the alcohol production by Sacch. sake varies somewhat depending upon whether the vitamin-deficient medium is furnished with thiamine or pantothenate, or both of the two.Under such experimental conditions, only the Moromi-filtrate from early stages stimulated the alcohol production in a medium containing thiamine and that from later stages was effective in a medium containing pantothenate, while the filtrate from every stage of brewing permitted an excellent alcohol production in a medium containing both of pantothenate and thiamine. Similar results were obtained in the experiments using crude Moromi.These observations suggest the occurrence of some other factors (supposed to be amino acids), which exert a synergetic effect with pantothenate or thiamine upon the alcohol production in the process of brewing.
公益社団法人日本生物工学会の論文
1958-07-15

清酒醸造とB群ビタミンの関係 : (第11報) 酒母および醪におけるパントテン酸とB_1の消長と醗酵経過との関係

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