清酒醸造過程におけるアミノ酸の消長に関する研究 (第1報) : 山廃〓および速醸〓仕込経過における遊離アミノ酸の消長

概要

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Free amino acids in yamahai and sokujo-moto, in several stages of their fermenting processes, were determined by microbiological assay methods using lactic acid bacteria.1) D-Isoleucine was inactive in the asay by Leuconostoc mesenteroides.2) Most of amino acids changed in proportion to their formol-N contents, but arginine, lysine, aspartic acid etc. showed characteristic changes.3) Most amino acids were present in yamahai-moto in amounts alomost twice as much as those in sokujo-moto, but arginine was richer in sokujo-moto while there was no significant difference in the content of threonine, cysteine and tyrosine.4) The amount of some particular amino acids decreased to some extent during the active growth phase of microbes. These amino acids may probably serve as the essential nutrients for those microbes.
社団法人日本生物工学会の論文
1961-12-15