A test brewing was made by the ampuled pure yeast method, in which culture liquid of
Rhizopus sp. was used instead of lactic acid in preparing
moto (yeast starter). When culture liquid made by culturing
Rhizopus javanicus TUA 055, or
R. tonkinensis TUA 192 at 30°C for 3 days under aeration was added to the
mizu-koji (mixture of
koji and water), the growth of putrefactive bacteria,
Lactobacillus casei B 83, was completely inhibited. A
mizukoji made from rice
koji 0.1kg, culture liquid of
Rhizopus sp. or lactic acid solution (acidity 20.5 ml) 0.1
l, and water 0.8
l was applied as the
soe (first addition) with ampuled pure yeast in test brewing with total rice 5 kg. General components of sake made by adding culture liquid of
Rhizopus were not different from those of sake made by lactic acid solution. As to the organic acid composition, lactic acid content was lower, and malic and succinic acid contents were higher in sake with the addition of culture liquid of
R. javanicus than others, though the difference did not give any appreciable influence on the taste of sake.
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