醤油醸造に関与する微生物グルタミン酸消長に及ぼす影響について : (第3報) 醤油中のグルタミン酸の形態とそれに及ぼす二, 三の因子について

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In the previous papers, the authors demonstrated the microbial activities affecting the biosynthesis and the degradation of glutamic acid, the flavoring principle of soy sauce. The causes of the decrease of glutamic acid in the aging of soy sauce mash and of the less release of glutamic acid from raw materials in the warmed mash process were further studied and the results obtained were as follows.1) In early stages of the brewing, both glutamic acid and glutamine arte liberated from raw materials via peptides by the action of fungal proteases.2) Glutamine thus liberated is rapidly converted to glutamic acid by glutaminase action of shoyu-koji providing the pH of mash is between 6.5 and 7.5. The non-enzymatic formation of pyroglutamic acid from glutamine, however, is predominant at a pH around 4.5.3) Free glutamic acid is also gradually converted to pyroglutamic acid non-enzymatically according as the temperature and acidity of soy sauce mash rise.
社団法人日本生物工学会の論文
1969-11-25