Studies on Hiochi (Part 3)

Growth of hiochi-bacteria in saké and its tolerance against ethanol

Abstract

Seventy two strains of hiochi-bacteria were examined about their maximum growth value in sake and the limiting concentration of ethanol for their growth.
Homo-fermentative genuine hiochi-bacteria grew well in sake, and lactic acid of more than 0.5% was produced. Hiochi-natured lactobacilli and hetero-fermentative hiochi-bacteria grew poorly, and the production of lactic acid was less than 0.05%.
The limiting concentrations of ethanol for growth were 16.5% to 18.5% for hiochi-natured lactobacilli, 18.5 to 20.5% for hetero-fermentative genuine hiochi-bacteria and more than 22.5% for homofermentative genuine hiochi-bacteria.