焼酎はわが国独自の蒸留酒として長い歴史を有しておリ, 蒸留機の種類が連続式か単式かによって焼酎甲類 (ホワイトリカー) と焼酎乙類 (本格焼酎) に分類される。また, 本格焼酎は原料によって麦焼酎, 米焼酎, 甘藷焼酎等々沢山の種類に分かれる。
焼酎を商品として取扱う人達が, その生い立ち, 特性, 品質, 保管等, 通常知っておきたい商品知識について2回連載することにした。

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酵素阻害タンパク質は, 様々な植物に存在することが認められているが, その生理的な意義については, 病原微生物や害虫に対する防御物質, 種子内在性酵素の調節及び保護物質, 種子中の貯蔵タンパク質, 別の機能を有する酵素等, いろいろな仮説が提唱されている。
筆者らは, 米に存在し, 貯穀害虫のアミラーゼや枯草菌のプロテア-ゼを阻害する酵素阻害タンパク質を突き止められたので, その特性について解説していただいた。

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味噌に培養乳酸菌を添加して味噌の品質を向上させようとする場合。それによってどのような効果を期待するか具体的な目標を設定しなければ成功しない。ここでは着色抑制を主なる目的としてスクリーニングし, 実際の仕込みに使用し, かつ保存条件についても検討した結果をまとめていただいた。

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平成5年度 (平成5年1月～12月) に国内で発表された酒類に関する研究報告書を集録した。
抄録したものは研究報告のみとし, 総説, 解説記事及び特許については箸若と題目を掲げ学会及びシンポジウムの口演は除外した。

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Water absorption by barley for shochu and rice for sake in steeping with restricted amount of water (RW method) was studied. In the RW method, the relation between water absorption rate (Y) and integrated temperature (X) at steeping was similar to the custom method, and expressed as Y=aX^b. The error from the objective moisture of steeped barley was less than 0.5%, and the coefficient of variation was below 0.5%. This method was applied to rice steeping, and good results were obtained. From these results, the RW method was found to be effective for the material treatment and the prevention of intense expansion of barley.

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The optimum conditions for the solid-liquid separation of the stillate from sweet potato shochu distillery by using coagulating action of Trichosporon M 111 were examined. Cultural conditions of strain M111 on the centrifuged stillate as medium were examined, and the centrifuged stillate was found to be better than YPD medium for the growth of this strain. The strain could grow under 35°C but could not grow at 40°C, and the optimum tempera tuer was. 25°C When this strain was added at the final concentration of 5x10⁷ cells/g to the stillate, insoluble solid in the stillate aggregated immediately. Consequently, the solid-liquid separation of the stillate was easily completed. The optimum temperature for this solid-liquid separation was 60°C.
The cultured broth of strain M 111 had the aggregation ability after storage at room temperature for 14 days and also in a refrigerator for 30 days.

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Treatment of waste water discharged from sweet potato shochu distillery with yeasts was studied. The solid-liquid separation of the distillery waste water was carried out effectively by adding Trichosporon M 111 cells which showed the aggregation-accelating ability of insoluble solid in the waste water. The filtrate was treated with the waste-treating yeast strain, Hansenula anomala J-224. Consequently, 65% of BOD was removed from filtrate. In addition, to remove the solids, the filtrate was subjected to the treatment with the yeast-lytic bacteria, Rarobacter faecitabidus, which have lytic-ability against the strain J-224. By this treatment, the solid concetration was lowered to 0.7% from 1.4%. The resulting filtrate, if diluted to ca. 3 times with cooling water discharged from the distiller, could be subjected to the active-sludge treatment.

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