Alcoholic beverage production with genus Rhizopus. (Part 1) - Amino acid composition of rice (Gohyakumangoku) suitable for "Sake" brewing.

Name: Work Video:
Duration: 3 min 30 s
Mototsugu Tsukioka; Tadao Hiroi; Tsuneo Suzuki
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'1883-6844'], 'is_oa': True, 'is_in_doaj': False, 'is_core': False, 'host_organization': None, 'host_organization_name': None, 'host_organization_lineage': [], 'host_organization_lineage_names': [], 'type': 'journal'}, 'license': None, 'license_id': None, 'version': 'publishedVersion', 'is_accepted': True, 'is_published': True}, 'sustainable_development_goals': [], 'grants': [], 'datasets': [], 'versions': [], 'referenced_works_count': 0, 'referenced_works': [], 'related_works': ['https://openalex.org/W4252091787', 'https://openalex.org/W2883858990', 'https://openalex.org/W2375747568', 'https://openalex.org/W2364255240', 'https://openalex.org/W2349403268', 'https://openalex.org/W2347293523', 'https://openalex.org/W2332842058', 'https://openalex.org/W2062627734', 'https://openalex.org/W2001303018', 'https://openalex.org/W1510582089'], 'abstract_inverted_index': {'Rhizopus菌の特徴ある香味を清酒製造に利用することを目的に検討しているが,': [0], 'Rhizopus菌は蒸米に生育しにくいという難点があり,そのためこの菌を酒類製造に利用する場合には生米を利用するのが常であった.しかしながら,良質な麹を作るためにはあらかじめ原料米を蒸すことによって殺菌する必要がある.本研究では,アミノ酸を添加した浸漬水で加工した白米はこれを蒸米としても,': [1], 'Ala,': [2], 'Glu,': [3], 'Lys,': [4], 'Tyr,': [5], 'Valを添加した区分ではRhizopus菌が良好に生育することを確認した.': [6], 'その結果,蒸米にRhizopus菌が生育しにくいのは,蒸〓の工程で生育に必要なアミノ酸が溶出してしまうのではないかと考え,本研究では清酒原料米(品種・五百万石)のアミノ酸組成について検討した,すなわち,玄米,白米(真精米歩合72.3%),蒸米のアミノ酸組成を比較した結果,蒸米のなかの全アミノ酸量は,その原料である玄米および白米の全アミノ酸量の約1/17,': [7], '1/3に減少してしまっていた.しかしながら,蒸米にA.': [8], 'oryzaeを用いて製麹した麹の全アミノ酸量は,蒸米のそれの53倍にも増加していた.': [9], 'また,': [10], 'Rhizopus菌の培地としてよく使われるバレイショの全アミノ酸量は,蒸米の203倍,白米の61倍,玄米の11倍,麹の4倍あることが明らかになった.以上の実験結果より培地中のアミノ酸量が,': [11], 'Rhizopus菌の生育に重大な影響を与えている要因であることが明白となった.今後,蒸米中に何らかの方法で生育に必要なアミノ酸を添加してやればRhizopus菌を良好に生育させる可能性があることを示唆するものである.': [12], '次報では,本報の結果に基づいて,清酒製造に適したRhizopus菌を選択したので報告する予定である.': [13], '本研究に種々有益なご助言を賜わりました大阪府立大学教授上田博夫博士,同教授外村健三博士,信州大学名誉教授清水純夫博士に厚く御礼申し上げます.': [14], 'また,ご協力をいただいた新潟大学教授今野俊雄博士に感謝いたします.': [15]}, 'cited_by_api_url': 'https://api.openalex.org/works?filter=cites:W2318704679', 'counts_by_year': [], 'updated_date': '2024-12-13T10:24:24.493028', 'created_date': '2016-06-24'}
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