Studies on the Fermentation Control of Saké Mash (XVII)

Factors Affecting the Growth of Putrefactive Lactic Acid Bacteria on Semicontinuous Brewing of Saké Mash

Abstract

The growth of putrefactive lactic acid bacteria in semicontinuous fermentation of saké mash was inhibited markedly in the 2 nd, 3 rd and 4 th vessel under a steady state. In the 1 st vessel, it was influenced by pH, concentration of alcohol and temperature, i. e. at 15°C, it was inhibited by a concentration higher than 5% alcohol at pH 3.7 or 10% alcohol at pH 3.9.
These results showed that the following conditions were required to prevent the growth of putrefactive lactic acid bacteria in the first vessel.
pH 3.7-3.8
alcohol 5-8%
temperature 14-15°C
No.of yeastmore than 10⁸/g
fermentation velocity 2.5-3.5 glucose (g)/day, 100 ml