All issues
Volume 60, Issue 3
Displaying 1-6 of 6 articles from this issue
- |<
- <
- 1
- >
- >|
-
Takeshi TAMAKI, Kazuhiro MATSUSHITA, Katsuya HIOKA, Yoshiharu TAKAMIYA1986 Volume 60 Issue 3 Pages 191-197
Published: 1986
Released on J-STAGE: February 18, 2009
JOURNAL FREE ACCESSWhen awamori was matured in a kame or in a non-porous container, the flavor and fragrance improved, and a narrowing of the line width of water on 17O-NMR was observed. This narrowing means an increase in the molecular degree of freedom. Thus in the aging process, the hydrogen bond might be broken-down and the clusters become smaller. These changes appear to depend on the hydroxyl group of water and not on ethanol. during the aging process.
In unaged awamori, 270MHz 1H-NMR gave two signals, assigned to the water and ethanol hydroxyl group, whereas in matured awamori, the exchange between the hydroxyl groups was accelerated so that both groups appear as coalescent signals. This suggests that proton was released from the hydrogen bond, the molecular movement become freer. It supports the observations on 17O-NMR measurement that freedom of molecular movement increased and that the exchange rate accelerated when awamori matured. In addition, a Laser Raman spectrum of matured awamori gave a slightly larger signal in weak areas of the hydrogen bond, further confirming these findings.View full abstractDownload PDF (452K) -
Preparation of Fermented Sausage by Lactic Acid Bacteria. Part IITakeo KATO, Daihachi MIZUKOSHI, Ichizo SHIGA, Yasushi SATO1986 Volume 60 Issue 3 Pages 199-205
Published: 1986
Released on J-STAGE: February 18, 2009
JOURNAL FREE ACCESSOptimum conditions for controlling Staphylococcus aureus were examined in fermented sausage inoculated with starter cultures and S. aureus. Inoculation of starter lactic acid bacteria Lactobacillus plantarum-4 (ST) and Pediococcus cerevisiae-1 (107 cells/g sausage emulsion) effectively inhibited the growth of S. aureus to less than 104 cells/g of fermented sausage emulsion, but the inhibition of S. aureus (by more than 105/g) was not sufficient by inoculation of 108 cells/g. To supplement the inhibitory activity, glucoseoxidase was added to the fermented sausage emulsion together with the starter culture. Glucoseoxidase at 4.4 unit/g did not affect the growth of the starter culture but strongly inhibited the growth of S.aureus by more than 99% after 20 hr incubation at 37°C.
It seemed that these effects arose from hydrogen peroxide generated by glucoseoxidase. The use of a large amounts of glucoseoxidase was unfavorable for color and water-holding capacity of the sausage emulsion. By addition of 8.8 unit/g, the a-value of the sausage emulsion color was reduced to 58% of the control value after 20 hr incubation at 37°C. The optimum fermentation conditions for preventing Staphylococcal growth and maintaining sausage quality were the addition of 107 cells of starter cultures and 2.2 unit of glucoseoxidase/g sausage emulsion.View full abstractDownload PDF (543K) -
Treatment of Rice in Saké Brewing . Part ISatoshi IMAYASU, Akitsugu KAWATO, Kaoru OISHI, Koji SUGINAMI1986 Volume 60 Issue 3 Pages 207-212
Published: 1986
Released on J-STAGE: February 18, 2009
JOURNAL FREE ACCESSSaké has been traditionally brewed from polished rice grain. Studies were conducted in making saké with powdered polished rice. Powdered raw material (kakemai) was slow to ferment. The reasons were as follows: the rice was very soluble even at low temperature (at 15°C); the viscosity of the saké mash became high; and the concentration of dissolved oxygen in the saké mash became low. Thus, yeast did not grow rapidly.
When 10% more water was used to lower the viscosity of the saké mash, fermentation proceeded normally, just as with the usual saké mash. With the usual rice grain, about 5% of the starch contained in the cake of saké mash. In saké brewing with powdered rice, almost all of the starch was converted into alcohol, so more saké was produced than usual and the quality was good. Sensory tests conducted by 16 panelists showed no differences in quality between the two sakés.View full abstractDownload PDF (1044K) -
Treatment of Rice in Saké Brewing. Part IISatoshi IMAYASU, Fumio UCHIGOSHI, Yoshiyuki SAITO, Masatomo YAMASHITA, ...1986 Volume 60 Issue 3 Pages 213-218
Published: 1986
Released on J-STAGE: February 18, 2009
JOURNAL FREE ACCESSRice koji has been traditionally made from polished rice grain. Rice koji made from rice suited for saké-making contains more mycelium, and the activities of the four important enzymes (a-amylase, glucoamylase, acid protease and acid carboxypeptidase) are stronger than those of rice koji made from usual eating rice. Koji made from powdered rice had more mvcelium and stronger activities than those of rice grains suited for saké-making. The reason why more saké could be produced with this koji was that the koji from powdered rice was very soluble even at low temperature. Sensory tests by 16 panelists indicated no differences in quality between the two sakés.View full abstractDownload PDF (375K) -
Kazuo IWAI1986 Volume 60 Issue 3 Pages 219-226
Published: 1986
Released on J-STAGE: February 18, 2009
JOURNAL FREE ACCESSDownload PDF (574K) -
[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1986 Volume 60 Issue 3 Pages 253-258
Published: 1986
Released on J-STAGE: February 18, 2009
JOURNAL FREE ACCESS
- |<
- <
- 1
- >
- >|