清酒醸造に於ける燐成分の形態に関する研究-3- [in Japanese] Studies on the Role of Phosphorus Components in Sake-Brewing (III) : On the Phosphorus Components of Rice and Their Variations during Koji-making Process in Sake-brewing [in Japanese]
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The authors determined the total P., inorganic P. and acid-soluble total P. in rice for sake-brewing through the Koji-making process, and also derived by compution from their values the organic P., acid-soluble organic P., phospho-protein and phospho-lipids.Total P. in rice cropped in 1953 was slightly less than that of rice cropped in 1952,both in unpolished and polished states, but it was not different from that of rice cropped in 1951.Inorganic P. is 3.04～6.06mg/100g, and acid-soluble total P. is 8.77～20.35mg/100g in polished rice. Californian rice contains much more total P., inorganic P., and acid-soluble total P. than Japanese rice (home grown).As to the variations of phosphorus components through the koji-making process, the amount of total P. was not changed, but inorganic P. increased or decreased parallel with acid-soluble total P., Both the P. decreased a little in their amounts till mycelia were formed, but then began to increase from some 30 hrs after the start.This fact may be so explained that inorganic P. changes into energy-rich P. (organic P.) owing to the growth of mycelia and after that the organic P. gradually decomposes into inorganic P..
- Journal of fermentation technology.
Journal of fermentation technology. 32(11), 421-425, 1954-11