Effect of the <i>koji</i> variety of <i>Aspergillus</i> species on the flavor formation of <i>imo</i>-<i>shochu</i>（Part 1）Differences in enzyme activity of <i>koji</i> and <i>imo</i>-<i>shochu</i> <i>moromi</i>

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  • SHIRAISHI Yohei
    Bio’c Co., LTD
  • TAKEURA Mio
    Bio’c Co., LTD
  • OKUTSU Kayu
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • YOSHIZAKI Yumiko
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • FUTAGAMI Taiki
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • TAMAKI Hisanori
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University
  • WAGU Yutaka
    Bio’c Co., LTD
  • TAKAMINE Kazunori
    Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University

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  • 麴菌菌種の違いが芋焼酎の香味形成に及ぼす影響（第1報）酵素活性と芋焼酎醪の差異

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<p>To clarify the effects of the koji variety on the flavor of imo-shochu, we prepared imo-shochu with yellow, white, or black koji and investigated koji enzyme activities and chemical composition in moromi-mash. Yellow koji showed a higher α-amylase and acid carboxypeptidase activity, but lower koji acidity, β-glucosidase, cellulase, acid protease and lipase activities compared with white or black-koji. Acid-resistant α-amylase activity, which is involved in liquification of the moromi-mash under acidic conditions, was 10 times higher in black or white-koji than in yellow koji. Although the enzyme activities of white koji were similar to that of black koji, white koji had higher β-glucosidase and cellulase activities than black koji. Imo-shochu moromi prepared with white koji or black koji contained higher citric acid compared with yellow koji, and the pH of moromi was consistent with citric acid concentration. In addition, the viscosity of moromi was different among the koji types; the mash prepared with yellow koji was stickier than mash prepared with white or black-koji. This was likely caused by higher acid protease and cellulase activities of black or white-koji. Although amino acid compositions in moromi prepared with white and black koji showed similar tendencies, that with yellow koji had a different amino acid balance. Similarly, the organic acid composition in moromi differed among koji types.</p>

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