清酒製造副産物を用いた新たな食品素材の開発

抄録

A byproduct of sake production is sake-kasu , which contains abundant nutrients. However, since consumption of sake-kasu is decreasing, we attempted to develop a high-value sake-kasu. We steamed the sake-kasu to remove alcohol (nAS) and then inoculated the nAS with lactic acid bacteria or acetic acid bacteria and incubated the samples at 30°C for 2 days. The sugars, organic acids, amino acids, trace elements, and ferulic acid were measured in the fermented sake-kasu. Lactic acid was produced in the sake-kasu fermented with lactic acid bacteria, while gluconic acid was produced in the sake-kasu fermented with acetic acid bacteria. In the sake-kasu fermented with Gluconobacter oxydans NBRC 3189, seven times as much ferulic acid was produced compared to the non-fermented sake-kasu. Thus, we were able to produce a high value sake-kasu by bacterial fermentation.