Probiotic alcoholic beverage made from fermented sake cake with lactic acid bacteria

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  • NAKAGAWA Ryoji
    <i>Hokkaido Research Organization, Food Processing Research Center</i>
  • HAMAOKA Naohiro
    <i>Hokkaido Research Organization, Food Processing Research Center</i>

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  • 乳酸菌発酵酒粕を用いた生菌含有アルコール飲料
  • ニュウサンキン ハッコウ サケカス オ モチイタ セイキン ガンユウ アルコール インリョウ

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Abstract

In this study, we attempted to produce a probiotic alcoholic beverage from fermented sake cake with lactic acid bacteria. When a 10-fold dilute heat-sterilized sake cake was fermented using Lactobacillus plantarum HOKKAIDO at 30°C for one day, lactic acid bacterial number and pH were 1.8×108 CFU/ml and pH 3.2, respectively. The fermented product also contained 0.21 mg/ml glucose and 7.03 mg/ml lactic acid, so the resulting product was slightly sweet with a strong acid taste. Moreover, we found that the fermented product contained higher ornithine and acquired taurine and citrulline, which are known as functional food materials. In a low-temperature storage test of the fermented product with alcohol for 35 days, it was observed that HOKKAIDO strain existed > 1 + 107 CFU/ml until the presence of 10% alcohol. The results suggest that a probiotic and any new functional low alcoholic beverage can be manufactured from fermented sake cake with lactic acid bacteria.

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