[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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Enzyme production in shochu koji made with various shochu seed-koji was studied.Activities of glucoamylase (raw starch-digesting activity), α-glucosidase and acid carboxypeptidase showed high positive correlations with mycelial weight.The coefficient of variation in enzyme production by shochu koji was the highest with acid proteinase followed by α-amylase, values being 47.1% and 38.3%, respectively.Commercial shochu seed-koji could be classified into 2 groups by results of cluster analysis on various enzyme activities per mycelial weight.There was a good correlation between acid stability of α-amylase and acidity of shochu koji.

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In the brewing of sake, there are two typical procedures of making seed mash, called ki-moto type (ki-moto and yamahai-moto) and sokujo-moto.Effects of amino acids and organic acids on alcohol fermentation and on the viability of yeast during resting period (karashi) in yamahai-moto and sokujo-moto were examined, and following results were obtained:
(1) The number of living yeast cells was reduced faster in sokujo-moto than in yamahai-moto during resting period, as is generally accepted.
(2) Amino acids had the tendency to reduce alcohol fermentation by yeast in the presence of alcohol.Their effects were related to the relative amount of amino acids and alcohol concentrations, that is, the more amount of amino acids were present, the less alcohol was produced in usual alcohol concentration of the seed mash.
(3) Organic acids had also the same effect as amino acids on alcohol fermentation during resting period.
(4) The amounts of amino acids and organic acids contained in yamahai-moto were about 3 times and 1.5 times as much, respectively, as those in sokujo-moto.This difference in the amounts of amino acids and organic acids between both seed mashes was considered to be a reason why yeasts in yamahai-moto were protected from damage by high alcohol concentration, resulting in maintaining their number of living cells during resting period.

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Effects of alcohol and organic acid contents and of temperature on the viability of yeast during resting period (karashi) were investigated, and following results were obtained:
(1) The viability of yeast in seed mash was reduced by the presence of alcohol and organic acids, and by the rise of temperature, the effect of alcohol being most marked.
(2) A method was developed to avoid viability loss.The method consisted of diluting the seed mash with twice its volume of water at the beginning of resting period (wake) and keeping it at low tempeature.

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A simplified method for the determination of ethyl carbamate (CAE) in sake was devised.Twenty ml sample was adsorbed on Extrelut-20 (Merck Co., Ltd.), left for 20 min., and eluted with 60 ml of chloroform.The eluate was concentrated to 5-7 ml using a Kuderna-Danish (K.D.) evaporator.After washing the evaporator with 3-5 ml of chloroform, the concentrate was again evaporated to 0.5 ml by blowing air at 37°C.CAE was determined by GCusing a capillary column packed with 5% phyney methyl silicone.

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