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Alcoholic beverage production with genus Rhizopus. (Part 1) - Amino acid composition of rice (Gohyakumangoku) suitable for "Sake" brewing.
Title: Alcoholic beverage production with genus Rhizopus. (Part 1) - Amino acid composition of rice (Gohyakumangoku) suitable for "Sake" brewing.
Author: Mototsugu TSUKIOKA; Tadao HIROI; Tsuneo SUZUKI (Niigata Prefectural Institute of Brewing)
Source: Journal of the agricultural chemical society of Japan; ISSN:0002-1407; VOL.62; NO.11; PAGE.1643-1647; (1988)
Abstract: The present investigation was undertaken to examine the growth of Rhizopus strains in polished-steamed rice. The suitable amino acid composition was determined in rice (Gohyakumangoku) for “sake” brewing using A. oryzae and potato (Dansyaku). The total amount of amino acids in unpolished-non-steamed rice was 17-times that in polished-non-steamed rice and 3-times that in polished-steamed rice. The total amino acid concentration in koji was 53-times that in polished-steamed rice. The total amino acid concentration in potato exceed that in polished-steamed rice by 203-times, in polished-non-steamed rice by 61-times, in unpolished-non-steamed rice by 11-times and in koji by 4-times. The genus Rhizopus grew well in polished rice steeped in a particular solution of amino acids (Ala, Glu, Lys, Tyr, Val) and its steamed rice. The quantity and kind of amino acids in various processed rice appear to be important factors effecting Rhizopus growth.
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