大麦焼酎もろみでの酵母のグリセリン生成に及ぼすクエン酸の影響

概要

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Factors influencing the enhancement of glycerol formation by shochu yeast(Saccharomyces cerevisiae)in barley shochu mash (BSM) were investigated. Glycerol formation was influenced in the case of 3% of glucose at the beginning of fermentation. However, the glucose concentration was found not to have an important influence on the glycerol concentration in BSM because it remained at less than 1% during fermentation. The citric acid concentration in BSM of all-koji and mash with a koji ratio of 33% were 1% and 0.3% at the beginning of fermentation, and decreased gradually as the fermentation progressed. As the concentration of citric acid in BSM increased from 0.3% to 1%, the amount of glycerol formed by shochu yeast increased from 5.1g/l to 5.8g/l. From these results, the citric acid concentration is thought to influence glycerol formation by shochu yeast in BSM. Glycerol formation also increased with an increase in the citric acid concentration of YEPD-modified medium, because intracellular glycerophosphatase was enhanced by the increase of citric acid concentration.
社団法人日本生物工学会の論文
1995-03-25