Three sake brewings (No.1 control, No.2 rice germ added, No.3 Mg
2+, K
+, and PO
43- added) were carried out and the changes in inorganic ions during fermentation were examined. Mg
2+, K
+, and PO
43- contents in sake mash filtrate decreased to less than the levels required for yeast cell growth in control sake mash (No.1), whereas did not in sake mashes (No.2, and No.3) and their levels were kept higher throughout fermentation. On the contrary, Zn
2+ content of control sake mash was higher than the other mash, suggesting that the uptake of Zn
2+ by yeast cells was accelerated in the two sake mashes.
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