抗腐敗酒の製造方法

Japanese Patent JP3554232

B2

PROBLEM TO BE SOLVED: To obtain an antiseptic sake capable of suppressing proliferation of hiochi bacteria which cause the deterioration of the taste of sake by proliferation in the sake because of no heat-treatment, and preventing putrefaction even if a sake is polluted by hiochi bacteria by adding a culture supernatant fluid in which a lactic acid bacterium is cultured to yeast mash, unrefined sake, pure undiluted sake, etc. SOLUTION: A culture supernatant fluid in which Pediococcus sp. (FERM P-16983) which is a lactic acid bacterium is cultured, preferably a substance purified from the culture supernatant fluid is added to yeast mash, unrefined sake, pure undiluted sake, etc., to provide an antiseptic sake. Furthermore, it is preferable that a purified substance obtained by adding ammonium sulfate in a low concentration to a culture supernatant, removing the produced precipitate, further, adding ammonium sulfate in a high concentration to the supernatant, desalting the resultant precipitate and separating the precipitate by column chromatography is added to yeast mash, unrefined sake, pure undiluted sake, etc.

Okehikari
Tsukioka book
Kenichi Watanabe
Toshio Aoki
Yoshihito Nabekura
Keigo Sato

JP26750899A

August 18, 2004

September 21, 1999

Click for automatic bibliography generation  

Niigata Prefecture

C12G3/02; C12N1/20; (IPC1-7): C12G3/02

Microbiology,1994年,Vol.140, No.4,p.697-702
Applied and Environmental Microbiology,1987年10月,Vol.53, No.10,p.2534-2538
Letters in Applied Microbiology,1994年,Vol.19, No.4,p.281-283
Journal of Applied Bacteriology,1993年,Vol.74, No.1,p.67-77
Journal of Applied Bacteriology,1994年,Vol.76, No.1,p.30-35

Tsuyoshi Yoshii
Masae Yoshii

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