清酒醪における酵母菌体イノシトール含量の増大要因 : 清酒醪におけるイノシトールの酵母への影響(第1報)

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In sake brewing, the supply of inositol to the sake mash is markedly limited due to the polishing of the rice used. Additionally, free inositol in polished rice is further decreased during the steeping process. In the present study, free inositol in the supernatant of sake mash decreased until very little could be detected because of its uptake by yeast in the early period of the fermentation. Contrastingly, bound inositol was not utilized by yeast directly, and was not converted into a free form by either phytase or the enzyme extracted from koji. Under such an inositol-limited condition, the number of yeast cells was lower and their size was larger than when inositol was fully supplied. The inositol-limited condition also resulted in a low inositol content in yeast cells in the early period of the sake fermentation. The inositol content of yeast cells in sake mash in which an ordinary yeast strain (INO1) was used increased gradually, and exceeded the level of yeast fully supplied with inositol in the final period of the fermentation. The total amount of inositol in the sake mash also increased during the fermentation. On the other hand, the inositol content of the cells in sake mash made with an inositol-requiring strain (ino1) increased little during the fermentation. These results showed that the increase in the inositol content of yeast in the final period of sake fermentation was mainly due not to uptake from the raw materials but to biosynthesis by the yeast itself. This finding was supported by the induction of inositol-1-phosphate synthase activity under inositol-limited condition.
社団法人日本生物工学会の論文
1996-09-25

清酒醪における酵母菌体イノシトール含量の増大要因 : 清酒醪におけるイノシトールの酵母への影響(第1報)

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