Characterization of Tane-Moromi of Awamori

Abstract

When the fermentation of awamori was putrefied, which is mainly caused by the use of infected by tane-moromi, the following facts were observed: low alcohol concentration (about 5 %), high reducing sugar concentration, low value of Nihonshudo (specific gravity of moromi) and bad smell. Furthermore, isoamyl acetate, the fragrant component of moromi was not found.
In the putrefied tane-moromi two species of home type lactic acid bacteria i. e. Lactobacillus casei and L. xylosus were found, suggesting that these bacteria caused putrefactive fermentation of awamori as previonsly found in sake-moromi by R. TONOIKE et al. Of hetero type lactic acid bacteria, Lactobacillus brevis and L. fermentum were observed.