口かみ 「もろみ」 の発酵と微生物

DOI

書誌事項

タイトル別名
  • Fermentation and Microorganims in Kuchikami Rice Moromi

説明

Each Subject (male and female) made Kuchikami rice moromi (mash) by chewing 200 g or 300 g of steamed rice. After 2 days, the chewed moromi contained 11.2-14.9% of direct reducing sugar, 23.5-33.8% of total sugar and an acidity of 1.2-1.7 ml, respectively. The presence of maltose, maltotriose and glucose were confirmed by qualitative thin laver chromatorapic analysis. The concentration of these saccharides showed a slight difference depending on the person chewing the moromi and the period (days) after chewing. The moromi produced 0.2-5.8% of alcohol after 15-36 days of fermentation. It also contained 2.5-11.7% of direct reducing sugar, 13.0-17.0% of total sugar, an acidity of 10.5-32.5 ml and an amino acidity of 0.6-3.0 ml, respectively. Saccharomyces sp. with glucose and maltose fermentation ability, and Lactic acid bacteria were universally isolated from moromi. However, the isolation of film forming yeasts (Pichia sp. and Hansenula sp.) differed between each moromi.

収録刊行物

  • 日本醸造協会誌

    日本醸造協会誌 94 (11), 933-942, 1999

    公益財団法人 日本醸造協会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681079675136
  • NII論文ID
    130004306381
  • DOI
    10.6013/jbrewsocjapan1988.94.933
  • COI
    1:CAS:528:DC%2BD3cXjtFOksw%3D%3D
  • ISSN
    21864012
    09147314
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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