全麹仕込焼酎もろみにおける高濃度グルコースによる酵母の増殖阻害およびグリセロールの生成 : 焼酎の香気制御に関する研究(第3報).

概要

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The number of viable yeast cells (Saccharomyces cerevisiae) in the mash using a 25-hour-cultivation rice-koji (25 h-koji) was higher than in a 43 h-koji mash, which is the conventional procedure. The lower viable cell number in the 43 h-koji mash was estimated to be due to the higher concentration of glucose in the initial stage of the mash. The average concentration of glucose in the initial stage of the 43 h-koji mash was about 10%, while that of the 25 h-koji mash was about 5-6%. Greater formation of glycerol was observed in the 43 h-koji mash than in the 25 h-koji mash. It is suggested that the higher concentration of glucose suppressed ethanol production and accelerated the formation of glycerol by the yeast in the 43 h-koji mash. The results of a model fermentation with modified YEPD medium (glucose 5-15%, pH 3.5-5.5) showed that the higher concentration of glucose significantly suppressed the growth of yeast and production of ethanol at a lower pH, and that the suppression by glucose at a lower pH in the all-koji mash, in which the pH was about 3.5,was considerable.
社団法人日本生物工学会の論文
1994-05-25