Anti-hiochi Bacteria of a Cultivation Liquid of Rhizopus sp.Containing Fumaric Acid

Utilization of "the Cultivated Liquid of Rhizopus spp."in Sake Making Part III

Abstract

Examinations of anti-hiochi bacteria were carried out using 7 strains of hiochi bacteriain sake by adding a cultivated liquid of Rhizopus javanicus TUA 0.55 contaning 1.13%fumaric acid. In the case of sake contaning 15.5% ethanol, the growth of a homo-.13%fumaric acid. In the case of sake contaning 15.5% ethanol, the growth of a homo-fermentative true-hiochi bacterium was inhibited in sake composed of fumarate 993ppm, acidity 3.2ml and pH 3.80 where 8.8ml of the cultivated liquid of Rh. was added to 100mlsake. The growth of hetero-fermentative hiochi-natured lactobacillus was inhibited in sakecomposed of fumarate 518ppm, acidity 2.3ml and pH 4.07 where 4.6ml of the cultivatedliquid of Rh. was added to 100ml sake. In the case of sake contaning 12.0% ethanol, 3strains of homo-fermentative true-hiochi bacteria were inhibited in sake composed offumarate 720-822ppm, acidity 2.6-2.8ml and pH 3.65-3.61 where 6.3-7.3ml of thecultivated liquid of Rh. was added to 100ml sake. Three strains of hetero-fermencultivated liquid of Rh. was added to 100ml sake. Three strains of hetero-fermentrue-hiochi bacteria were inhibited in sake composed of fumarate 514ppm, acidity 2.1ml andpH 3.75 where 4.5ml of the cultivated liquid of Rh. was added to 100ml sake. WhiWhile, thesestrains could grow in sake composed of lactate 1619ppm, acidity 3.0ml and pH 3.54.