Increase and decrease of the added Sake yeast in Kuchikami rice Moromi
2007
Nakamura, S.(Tokyo Univ. of Agriculture (Japan). Faculty of Applied Bioscience) | Kadokura, T. | Nakazato, A. | Takeda, M.
Sake yeast with the fermentation ability for glucose, maltose and maltotriose was added to Kuchikami Rice Moromi. Increases and decreases of the microorganisms, the general composition, and the composition of saccharide were investigated, and the influence on the alcoholic production of the added sake yeast in Kuchikami Rice Moromi was examined. Though the added sake yeast increased in the early period of Kuchikami Rice Moromi, it decreased and disappeared about 5 days later. After that, though Saccharomyces- sp. (wild type) appeared and increased, the number of cells was 10E6/ml. After the added sake yeast disappeared, the fermentation continued and the alcoholic production increased. This phenomenon was due to the alcoholic fermentation by Sacch. sp. (wild type), and was not influenced by the added sake yeast. Sacch. sp. and Lactic acid bacteria existed universally in Kuckikami Rice Moromi. The increase and decrease of those microorganisms was not constant as is Kimoto in sake production.
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