JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 108, Issue 8
Displaying 1-8 of 8 articles from this issue
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  • Quantitation of the DMTS precursor, 1,2-dihydroxy-5- (methylsulfinyl) pentan-3-one (DMTS-P1) in alcoholic beverages and fermented solutions by a stable isotope dilution analysis
    Atsuko ISOGAI, Ryoko KANDA, Shigetoshi SUDO, Katsumi MATSUMARU
    2013Volume 108Issue 8 Pages 605-614
    Published: 2013
    Released on J-STAGE: January 15, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.108.605
    JOURNAL FREE ACCESS
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    A method for the quantitation of DMTS-P1, a precursor of DMTS, was developed by using a stable isotope of DMTS-P1, DMTS-P1-d3, as an internal standard, in which the methyl group was labeled by three deuterium atoms. The recovery rate from various kinds of samples was improved to 100 ± 10% using this method. Application of the method to various commercial alcoholic beverages revealed that the DMTS-P1 concentration in sake was higher than in other beverages. When sake, wine, and beer yeast were cultivated in the same medium, sake yeast produced higher amounts of DMTS-P1 than other yeasts. The correlation of DMTS-P1 concentration and DMTS producing potential (production of DMTS after storage) was observed for commercial sake, but not for wine, suggesting the presence of other components responsible for DMTS production. A small-scale sake brewing test was carried out and changes in the DMTS-P1 concentration were investigated. DMTS-P1 increased during fermentation, and a slight increase was observed after filtration. A high fermentation temperature increased both DMTS-P1 concentrations and the DMTS producing potential.
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  • Development of fermented seasoning with antifungal effects on bread.
    Hiroaki NAKATA, Natsuo IMAI, Hideki HASEGAWA, Masahiko TAMURA
    2013Volume 108Issue 8 Pages 615-620
    Published: 2013
    Released on J-STAGE: January 15, 2018
    DOIhttps://doi.org/10.6013/jbrewsocjapan.108.615
    JOURNAL FREE ACCESS
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    Fermented seasoning for breadmaking was developed. Using sucrose as a main material, lactic acid bacteria (Lactobacillus buchneri) and baker's yeast(Saccharomyces cerevisiae) were cocultivated since antifungal compounds (organic acid and ethanol) were produced by both microbes. After fermentation, both microbes were sterilized, discarded by centrifugation, and a clear supernatant was obtained as a fermented seasoning. Antifungal assay showed that addition of the fermented seasoning to bread was effective in inhibiting germination in Aspergillus niger, Penicillium purpurescens and especially Cladosporium cladosporioides. The bread also was sweet, with umami, sour, moist and suppressed the smell of the flour. Moreover, the fermented seasoning had a softening effect on meat. This seasoning was named "LACTO-ZUCK(R)" and subsequently commercialized.
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