Improvement of the sour taste of sake by malolactic fermentation using <i>Lactobacillus paracasei</i> No. 8

DOI JASI Web Site Web Site 14 References

Bibliographic Information

Other Title
  • 乳酸菌による清酒の呈酸味性改善
  • ニュウサンキン ニ ヨル セイシュ ノ テイサンミセイ カイゼン

Search this article

Abstract

We attempted to improve the pungent sour taste of sake which comes from malic acid high-producing yeast, employing malolactic fermentation (MLF) with Lactobacillus paracasei No. 8 isolated from yamahaimoto, a conventional seed mash of sake brewing.<br>In the main mash of sake using malic acid high-producing yeast co-existing with Lactbacillus paracasei No. 8, we experimentally confirmed the optimum conditions for which MLF can be performed with alcohol fermentation in the main mash process.<br>As a result, we established a method for brewing refined sake with a smooth, rich, and refreshing astringency.

Journal

References(14)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top