清酒釀造工業の原料利用率に関する研究 : (第9報) 有機酸生成のための炭水化物の損失

概要

論文の詳細を見る
This paper is a continuation of the previous reports, and deals with the loss of carbohydrases owing to the production of acids in the Moto and Moromi manufacturing processes.As a result of experimentation, the losses of carbohydrates due to the production of organic acids were 0.78 and 1.60 per cent in the Sokujo and Yamahai-Moto manufacturing processes, and 0.48 and 0.49 per cent in the subsequent Moromi process, respectively. The mechanism of acid production in Sokujo-Moto was analogous to that in Moromi when compared with Yamahai-Moto, and succinic, malic and citric acids were much produced, but lactic and acetic acids only a little.Of the total acid in Moromi, 9.4〜9.5 per cent came from Koji and steamed rice, 17.2〜17.3 per cent from Moto, and 73.1〜73.4 per cent was produced in Moromi itself. But the lactic acid from Moto occupies 60 per cent of its total amount in Moromi.
社団法人日本生物工学会の論文
1960-07-15