A byproduct of the sake-making process is
sake-kasu, which contains abundant nutrients. However, consumption of
sake-kasu is decreasing. Because of this, we tried to develop a high value
sake-kasu. We steamed the
sake-kasu to remove alcohol(nAS). Then we inoculated the nAS with lactic acid bacteria or acetic acid bacteria and incubated the samples at 30℃ 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, 7 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.
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