Iemura Y, Yamada T, Takahashi T, Furukawa K, Hara S
General Research Laboratories of Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Kobe 658-0026, Japan.
J Biosci Bioeng. 1999;88(6):679-81. doi: 10.1016/s1389-1723(00)87101-7.
It was found that the peptide content of the main mash in the sake brewing process, seeded with kimoto, was higher than in that seeded with sokujo-moto, although the peptide content in kimoto was lower than in sokujo-moto. We investigated the underlying reasons. As a result, we found that the high concentration of free amino acids originating from kimoto decreased the peptide uptake ability of yeast cells in the main mash seeded with kimoto.
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