Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei
In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, Gohyakumangoku and Yamadanishiki. Recently, we reported the characteristic components/metabolites in sake made from KOS by conducting metabolome analysis using UPLC-QTOF-MS. In this study, to investigate the effect of koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2020 |
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| Erschienen: |
2020 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:84 |
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| Enthalten in: |
Bioscience, biotechnology, and biochemistry - 84(2020), 8 vom: 12. Aug., Seite 1714-1723 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Ichikawa, Eri [VerfasserIn] |
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| Links: |
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| Themen: |
Complex Mixtures |
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| Anmerkungen: |
Date Completed 08.02.2021 Date Revised 04.12.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1080/09168451.2020.1763154 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM310302609 |
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| 500 | |a Date Revised 04.12.2021 | ||
| 500 | |a published: Print-Electronic | ||
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| 520 | |a In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshitanrei (KOS) was developed in Niigata Prefecture by crossing 2 sake rice varieties, Gohyakumangoku and Yamadanishiki. Recently, we reported the characteristic components/metabolites in sake made from KOS by conducting metabolome analysis using UPLC-QTOF-MS. In this study, to investigate the effect of koji starter and sake rice cultivars on the sake metabolites, we performed small-scale sake-making tests using the above 3 rice cultivars and 3 koji starters. Finally, we demonstrated that some of the characteristic components/metabolites of sake from KOS are affected by the koji starter. Thus, in addition to rice cultivar, koji starter plays an important role for establishment/maintenance of the quality of the final product | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Koshitanrei | |
| 650 | 4 | |a koji starter | |
| 650 | 4 | |a metabolite | |
| 650 | 4 | |a metabolome analysis | |
| 650 | 4 | |a sake | |
| 650 | 7 | |a Complex Mixtures |2 NLM | |
| 700 | 1 | |a Hirata, Shougo |e verfasserin |4 aut | |
| 700 | 1 | |a Hata, Yuko |e verfasserin |4 aut | |
| 700 | 1 | |a Yazawa, Hisashi |e verfasserin |4 aut | |
| 700 | 1 | |a Tamura, Hiroyasu |e verfasserin |4 aut | |
| 700 | 1 | |a Kaneoke, Mitsuoki |e verfasserin |4 aut | |
| 700 | 1 | |a Iwashita, Kazuhiro |e verfasserin |4 aut | |
| 700 | 1 | |a Hirata, Dai |e verfasserin |4 aut | |
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