Effect of fermentation temperature on intracellular sulfer compounds in the yeast during
moromi-mash fermentation in a laboratory scale was studied using
Saccharomyces cerevisiae Kyokai no.7. In the
moromi fermented with use of different types of
moto-mash such as
sokujyo-moto, yamahai-moto and
kouon-touka-moto at low temperature (maximum 10°C), concentrations of lysine and methionine in the resultant sake were lower than those in the
mororni-mash fermented at high temperature (maximum 15°C). The amount of S-adenosyl-methionine (SAM) in the yeast cells grown in the mash at low temperature was larger than that in the cells grown at the high temperature. In the mash prepared with low
koji ratio (15%) and incubated at the low temperature, the content of intracellular SAM increased.Whereas, in the fermentation test with koji extract media, the fermentation temperature had no relation to the amount of intracellular SAM accumulation.So, these phenomena were observed only in the fermentation of
moromi-mash for sake making. The results suggest that fermentation temperature of
moromi-mash in the parallel fermentation step was associated with the amount of SAM accumulated in the yeast cells.
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