Deferriferichrome非生産性麹菌変異株による清酒小仕込試験 : 有用麹菌の開発(第2報)

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In a previous paper, the authors isolated 6 mutants of sake-koji molds by uv irradiation which possessed much lower deferriferrichrome-producing abilities than those of the parent strains. From these mutants, two strains (RIB 203-27 and RIB 155-11) were selected for sake brewing for their high amylase activity and good growth on steamed rice. We carried out pillot scale brewing of sake using these mutants using the conventional strains as control.The koji manufactured using RIB 203-27 strain possessed the highest amylase activity. But it showed browning on exposure to air after being steeped in water, whereas the other two not show browning.The amount of deferriferrichrome in the koji and sake manufactured by the mutant strains was not detectable or was much lower than that of conventional strain. Color density of the sake produced using the mutant strains was about one half of conventional strain. Moreover, increase of color density by the addition of Fe^<+3> to the sake produced using the mutant strains was much smaller than that of the conventional strain, because the level of deferriferrichrome, main substrate of reddish yellow color development reaction caused by Fe^<+3>, was considerably lower in the sake produced using the mutant strains. The other properties of the sake produced using the mutant strains were almost equal to those of the conventional strain. It was noteworthy that the sake-cake obtained from sake-moromi mash using RIB 203-27 strain did not turn brown during storge in the air, though the strain showed browning of rice-koji.These results show that both RIB 203-27 and RIB 155-11 mutant strains are very useful for sake brewing.
社団法人日本生物工学会の論文
1974-05-25

Deferriferichrome非生産性麹菌変異株による清酒小仕込試験 : 有用麹菌の開発(第2報)

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