清酒の火落ち防止に関する研究 : (第2報)光照射の火落菌増殖抑制効果について

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To prevent the putrefaction of sake caused by hiochic bacteria, the growth inhibiting effect of photo-irradiation was examined.1) The growth of test organisms (four strains each of homo- and hetero-fermentative genuine hiochic bacteria and one strain of homo-fermentative hiochic lactobacilli) was remarkably inhibited in sake irradiated by sunlight. This effect was enhanced even more by further treatment with 250 ppm of activated carbon.2) Growth restoration was observed when 235 mμg/ml of riboflavin was added to the irradiated sake, although a long period of incubation was required to attain the original level of maximum growth. This fact suggests that the growth inhibition is mainly caused by the photo-decomposition of riboflavin, but the other physiologically active and photosensitive substance(s) derived from riboflavin may also be decomposed. In the paper chromatogram of the irradiated sake sample, the yellow fluorescent spots had disappeared completely and two distinct blue spots (one was that of lumichrome) were newly formed.3) The photo-decomposition reaction of riboflavin nearly follows a first order reaction; the value of the rate constant reaches a maximum at 466.8 mμ. Further, the possibility of preventing putrefaction without color development in sake was indicated by photo-irradiation using a filter cutting off the wave lengths shorter than 400 mμ; these shorter wave lengths caused color development in sake.
社団法人日本生物工学会の論文
1971-08-25

清酒の火落ち防止に関する研究 : (第2報)光照射の火落菌増殖抑制効果について

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