黒麹焼酎醪の研究(第3報) : 醪中の枸縁酸含有量

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Teramoto and Yasuda have studied citric-acid content in Korean shochu waste.This experiment investigated the change and the cause of citric acid content in balck koji mash. The amount of citric acid content was determined by Kogan method.Good mash made no significant change in citric-acid and kept the state almost unchanged till the last stage.In its waste 0.24% of citric acid was contained.In the case of bad mash, which suffered from infection, citric acid content gradually decreased from 83% to 7%.In order to find out the cause for this change, yeast and bacteria isolated from mash were cultivated in cultur melia of koji juice, which contained less citric acid.In the case of bacteria alone actity increased gradually, and in proportion as sugar decreased, content of citric acid also decreased.In the case of bacteria and yeast, content of citric acid raidly decreased after the consumption of sugar by yeast was completed, which is shown in the graph. In the case of film yeost, too, citric acid was consumed.
1949-07-15