清酒醸造の数種試料における核酸成分の分布と消長

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In the process of Sake-brewing it is supposed that the substances of the nucleic acid group which are originally contained in rice (material) are subject to change, such as incorporation into microbial cells or decomposition by microbial enzymes. Samples taken at several different proccesses of Koji-making, Moto (yeast culture)-making, and Moromi(main fermentation), were extracted with cold perchloric acid. The amounts of nucleoside and nucleotide were determined employing column chromatography and 5'-nucleotidase assay. Phosphates of acid-soluble, RNA and total fractions were determined by Schmidt-Thannhauser's method.Purine (hypoxanthine etc.) and pyrimidine (uracil etc.) bases, and nucleoside polyphosphate (ADP, ATP) were frequencly found during the brewing process. A moderate amount of nucleotide was also found during the same process, and the amount of 3'-nucleotide was larger than that of 5'-nucleotide, in samples of Koji, Moto, and main fermentation. In the course of main-fermentation, RNA from rice decreased with the increase of inorganic phosphate but the amount of acid-soluble phosphate remained unchanged. Crude enzyme extracts of Koji as well as Aspergillus- or yeast-growing broth, decomposed yeast RNA and produced 3'-nucleotides which are seldom found in fishmeat or vegetables. Adenylic acid deaminase activity was found in Koji-extract.These observation may serve to explain the origins of 3'-nucleotides and hypoxanthine in samples of Sake. It seemed that the distribution of the nucleic acid group in brewed products such as Sake might differ from those in other foodstuffs.
社団法人日本生物工学会の論文
1965-12-25

清酒醸造の数種試料における核酸成分の分布と消長

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