Lactobacillus plantarum (LPT) was used as the seed bacteria and it was determined that a lowprotein processing time of 15 hours is adequate to obtain the desired protein content.SDS-PAGE showed that the PB -I and PB II bands had become faintes compared to the control.The decrease in the basic subunit of 22 3 kDa was particularly obvious.
It was determined that starch outflow has almost no influence when compared with the standard method of processing, although it was thought that when low-protein processing is carried out at 40°C, the material structure would become fragile and there would be an increased outflow of starch.Also, it was confirmed that the geltitinization conditions are better maintained by low-protein processing, as suggested by the report of Egawa et al.
The refined ‘sake’ that was obtained by the small-scale brewing test had the required expansion and was classed as a soft refined ‘sake’.A refined sake of a quality close to the desired characteristics was obtained.In addition, this production model suggested the possibility of the development of a low alcohol ‘sake’.
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