清酒醸造における有機酸の研究 : (第4報)製麹中の有機酸の変化

概要

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The quantitative changes of organic acids in the koji-making process were studied. The contents of most organic acids in 30% polished rice were found to be decreased by a washing and steeping process in water. Citric acid, especially, decreased remarkably. Until 21 hours after inoculating the mold starter to steamed rice, no increase in the amount of reducing sugar nor in enzymes (amylase, protease) were observed. However, the total amount of organic acidds increased about twice as much as in the initial steamed rice (14.5mg per 100g dry weight). Lactic acid and glycolic acid reached a maximum value at 21 hours and 37 hours after incubation, respectively. The total amount of organic acids increased rapidly after 27 hours of incubation, and reached a maximum value after 50 hours, then gradually decreased. The increase was found to be caused by the organic acids belonging to tricarboxylic acid cycle, mainly citric, succinic, malic, and fumaric acids. Citric acid, especially, always accounted for 60% of the total amount of organic acids after 33 hours.
社団法人日本生物工学会の論文
1966-02-25