Noguchi Tomotsugu, Tobita Keisuke
Industrial Technology Innovation Center of Ibaraki Prefecture, 3781 Nagaoka, Ibaraki-machi, Higashiibaraki-gun, Ibaraki 311-3195, Japan.
Industrial Technology Innovation Center of Ibaraki Prefecture, 3781 Nagaoka, Ibaraki-machi, Higashiibaraki-gun, Ibaraki 311-3195, Japan.
J Biosci Bioeng. 2025 Mar;139(3):213-218. doi: 10.1016/j.jbiosc.2024.12.005. Epub 2025 Jan 10.
Sake brewed using the kimoto-style exhibits high antioxidant capacity and is expected to inhibit the deterioration of sake quality due to oxidation. However, the antioxidant capacity of the added lactic acid bacteria has not been explored. We aimed to screen the lactic acid bacterium, Leuconostoc mesenteroides, with excellent brewing and antioxidant capacity, to develop sake with high antioxidant capacity. Three Le. mesenteroides strains (19-2, 19-5, and 19-23) were selected from eight screened strains based on their alcohol intolerance, growth performance in koji extract, aroma compound, and low biogenic amine production. Among these, Le. mesenteroides 19-23 exhibited a significantly higher hydrophilic-oxygen radical absorbance capacity (H-ORAC) in the culture medium than the control strain, Le. mesenteroides NBRC102481. In a medium-scale sake brewing test, sake prepared with Le. mesenteroides 19-23 had a significantly higher H-ORAC value than that prepared using the sokujo-style (without Le. mesenteroides). Additionally, metabolome analysis using capillary electrophoresis time-of-flight mass spectrometry identified ferulic acid, p-coumaric acid, 3-hydroxyanthranilic acid (3-HAA), and 6,8-thioctic acid in the main mash. High-performance liquid chromatography-based quantification revealed that antioxidants in the unrefined filtrates of the main mash prepared using the kimoto-style tended to be more abundant than in those prepared using the sokujo-style. Specifically, 3-HAA and ferulic acid were more concentrated in some unrefined filtrates of the kimoto-style than sokujo-style. In conclusion, the screened Le. mesenteroides strain demonstrated potential for brewing sake with high antioxidant capacity using the kimoto-style, offering a promising method for antioxidant-rich sake production.
用木之本酿造法酿造的清酒具有较高的抗氧化能力，有望抑制因氧化导致的清酒品质劣化。然而，添加的乳酸菌的抗氧化能力尚未得到研究。我们旨在筛选具有优异酿造和抗氧化能力的乳酸乳球菌，以开发具有高抗氧化能力的清酒。基于其对酒精的耐受性、在曲提取物中的生长性能、香气成分和低生物胺产量，从八个筛选出的菌株中选择了三株乳酸乳球菌菌株（19-2、19-5和19-23）。其中，乳酸乳球菌19-23在培养基中的亲水性氧自由基吸收能力（H-ORAC）比对照菌株乳酸乳球菌NBRC102481显著更高。在中试规模的清酒酿造试验中，用乳酸乳球菌19-23制备的清酒的H-ORAC值显著高于用速酿法（不添加乳酸乳球菌）制备的清酒。此外，使用毛细管电泳飞行时间质谱进行的代谢组分析在主醪中鉴定出了阿魏酸、对香豆酸、3-羟基邻氨基苯甲酸（3-HAA）和6,8-硫辛酸。基于高效液相色谱的定量分析表明，用木之本酿造法制备的主醪未精制滤液中的抗氧化剂往往比用速酿法制备的更丰富。具体而言，3-HAA和阿魏酸在木之本酿造法的一些未精制滤液中比速酿法更浓缩。总之，筛选出的乳酸乳球菌菌株显示出使用木之本酿造法酿造具有高抗氧化能力清酒的潜力，为生产富含抗氧化剂的清酒提供了一种有前景的方法。
