Abstract
Diacetyl and acetic acid influence Shochu flavor. As a result of analysis, these substances were found to be more included in the sweet potato Shochu than in the grains. Distribution of the acid producing bacteria was investigated in 24 samples from 13 distilleries in Miyazaki Prefecture, after which 63 strains of lactic acid bacteria were isolated and identified. Thirty strains out of 63 were Lactobacillus paracasei and had high diacetyl productivity and assimilation of citric acid. More diacetyl was produced in the medium with citric acid added. When citric acid was assimilated by lactic acid bacteria, acetic acid was mainly produced. These results suggest that lactic acid bacteria in Shochu mash produce diacetyl and assimilate citric acid. They influence the concentration of diacetyl and acetic acid in Shochu.
