Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe, Hyogo 658-0026, Japan.
J Biosci Bioeng. 2020 Jul;130(1):63-70. doi: 10.1016/j.jbiosc.2020.02.017. Epub 2020 Apr 4.
Japanese sake production involves three processes: rice koji fermentation, seed mash fermentation, and main mash fermentation. Traditional seed mash (kimoto) production utilizes natural lactic acid produced by lactic acid bacteria for pure cultures of only sake yeast, preventing the growth of wild yeast and other unwanted bacteria. Recently, because kimoto production requires substantial time and labor, sake yeast mass-cultured in usual liquid medium has been used as a seed mash alternative. Sake quality is highly similar to that of kimoto, suggesting that they share similar component profiles. However, comparative component analyses of sake brewed with kimoto and sake brewed with cultured yeast are lacking. In this study, a time-course analysis of hydrophilic compounds in the main mash brewed with kimoto and with cultured yeast as well as a sensory evaluation of the products were performed. As a result, differences in various compounds and in umami taste level between sake brewed with kimoto and cultured yeast were detected. This is the first comparative analysis of changes in the component profile during sake main mash brewing using kimoto seed mash and cultured sake yeast; our results clarify the effects of kimoto seed mash on main mash brewing and sake quality.
米曲发酵、种醪发酵和主醪发酵。传统的种醪（生酛）生产利用乳酸菌产生的天然乳酸进行纯培养，仅培养清酒酵母，防止野生酵母和其他不需要的细菌生长。最近，由于生酛生产需要大量的时间和劳动力，因此已经使用通常在液体培养基中大规模培养的清酒酵母来替代种醪。清酒的质量与生酛非常相似，这表明它们具有相似的成分谱。然而，缺乏对用生酛和培养酵母酿造的清酒的比较成分分析。在这项研究中，对用生酛和培养酵母酿造的主醪中的亲水化合物进行了时程分析，并对产物进行了感官评价。结果表明，用生酛和培养酵母酿造的清酒在各种化合物和鲜味水平上存在差异。这是首次对使用生酛种醪和培养清酒酵母进行清酒主醪酿造过程中成分谱变化的比较分析；我们的结果阐明了生酛种醪对主醪酿造和清酒质量的影响。
