日本産食品に関与する微生物に対するγ線の影響とその応用に就いて(第6報) : γ線照射に行なつた清酒及び合成清酒の酸化還元電位の変化

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We studied the change of oxidation-reduction potentials of Sake and artificial Sake irradiated by gamma-ray for sterilization. It has been reported that the oxidation-reduction potential is related to the flavor and taste of alcoholic beverages and other foods.The rH values indicating the oxidation-reduction potentials of Sake and artificial Sake were raised by the radiation doses of gamma-rays.However, the rH values of Sake were generally lower than those of artificial Sake both in differencial dose levels and in the non-irradiated samples. We presumed that the changes in irradiated Sake were due to an oxidative reaction caused by the gamma-ray irradiation.
公益社団法人日本生物工学会の論文
1960-12-15