JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 106, Issue 11
Displaying 1-8 of 8 articles from this issue
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  • Study on the Suitability as Feed of Shochu Distilled Residue Fermented by Lactic Acid Bacteria
    Masami MIZUTANI, Kiyoko TAKAYAMA, Hideki YAMAMOTO, Hiroshi OCHI, Satos ...
    2011 Volume 106 Issue 11 Pages 785-790
    Published: 2011
    Released on J-STAGE: March 21, 2017
    DOIhttps://doi.org/10.6013/jbrewsocjapan.106.785
    JOURNAL FREE ACCESS
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    Shochu distilled residue contains abundant water, and is difficult to preserve for a long time. The preservative quality of the residue, however, was improved by lactic acid fermentation. We examined changes in organic acid, free amino acid, and tochopherol in shochu distilled residue after lactic acid fermentation using lactic acid bacteria obtained commercially and isolated from shochu mash. Moreover, we investigated the suitability of shochu distilled residue as feed when fermented on a large scale by lactic acid bacteria, acremoconc. Results of a blood test on breeding cows suggested that the fermented shochu distilled residue is suitable for feed.
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