Influence of Phytic acid and Related Compounds on the Parallel Fermentation in Sake Brewing

Abstract

The influence of phytic acid and related compounds on the parallel fermentation in small scale sake brewing was investigated. It was revealed that the digestion of steamed rice was enhanced inithe sake brewing with the addition of phytic acid because of the release of adsorption of α-amylase onto rice protein, resulting in the increase of α-amylase activity in the liquid phase of moromi mash.
On the other hand, it was found that α-amylase was inhibited by the degradation products of phytic acid which were cleaved by phytase and others in sake-koji.