メバロン酸非生産性麹菌変異株による清酒醸造試験 : 有用清酒麹菌の開発 (第3報)

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During preservation, sake has frequently spoiled owing to infection with hiochic bacteria, which essentially require mevalonic acid for growth. Since most mevalonic acid in sake derive from koji, it should be possible to prevent the bacterial infection of sake by brewing with koji manufactured using a mutant strain of koji mold which produces a lessed amount of mevalonic acid. In a previous paper, the authors found that 2 mutant strains (RIB 647-88 and RIB 326-77) produced much less mevalonic acid than the parent strains, during the study to isolate deferriferrichrome-non-producing mutants by uv-irradiation.We carried out pilot scale brewing of sake using these mutant strains using the conventional strain as control. No detectable amount of mevalonic acid was observed during rice koji making using RIB 647-88 strain, while RIB 326-77 strain produced mevalonic acid in very small amounts during the final stage of koji making, whereas the parent strains or conventional strain produced very large amounts. The koji manufactured using the mutant strains possessed a significantly reduced amylase activity compared with the koji of the conventional strain. The amount of deferriferrichrome in the koji and sake manufactured by the mutant strains was lower than that of conventional strain. Moreover, the amount of mavalonic acid in the sake produced using RIB 647-88 strain and RIB 326-77 strain were about one tenth and one fifth of conventional strain respectively. It was considered that mevalonic acid in the sake of RIB 647-88 strain was probably produced by yeast during fermentation, because it was not contained in the koji of RIB 647-88 strain. The other properties of the sake produced using the mutant strains were almost equal to those of the conventional strain, except for color density of the sake. The rate and extent of growth of hiochic bacteria were significantly reduced in the sake produced using mutant strains (particularly RIB 647-88 strain), when compared with the sake of the conventional strain, because the amount of mevalonic acid in the sake of mutant strains was not sufficent for growth of hiochic bacteria. These results show that RIB 647-88 and RIB 326-77 mutant strains are relatively suitable for sake brewing, though they possess lower amylase producing abilitire.
社団法人日本生物工学会の論文
1975-01-25

メバロン酸非生産性麹菌変異株による清酒醸造試験 : 有用清酒麹菌の開発 (第3報)

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