Shortening of shochu-koji production time using barley steeped in a restricted amount of water containing citric acid

The effects of the concentration of citric acid in the steeping water on the growth of white koji fungus and the production of hydrolytic-enzymes and citric acid during koji production in barley shochu brewing, in which barley was steeped in a restricted amount of water (RW method), were investigate...

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Bibliographic Details
Published in:Journal of fermentation and bioengineering 1997-01, Vol.83 (5), p.496-498
Main Authors: Shimoda, Masahiko, Takashita, Hideharu, Omori, Nanako, Omori, Toshiro, Wada, Hisatsugu
Format: Article
Language:English
Subjects:
ACIDE CITRIQUE
ACIDO CITRICO
AGUARDIENTES
ASPERGILLUS
Aspergillus kawachii
BARLEY
barley- koji
Biological and medical sciences
CEBADA
CITRIC ACID
EAU DE VIE
FERMENTACION COJICA
FERMENTATION KOJIQUE
Fundamental and applied biological sciences. Psychology
Growth, nutrition, metabolism, transports, enzymes. Molecular biology
Hordeum vulgare
koji production
KOJIC FERMENTATION
material treatment
Microbiology
Mycology
ORGE
shochu
SPIRITS
white koji fungus
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Summary:The effects of the concentration of citric acid in the steeping water on the growth of white koji fungus and the production of hydrolytic-enzymes and citric acid during koji production in barley shochu brewing, in which barley was steeped in a restricted amount of water (RW method), were investigated. Addition of 0.25% (w/v steeping water) citric acid to the steeping water resulted in acceleration of the production of them. The amount of citric acid in a 30 h koji produced by the RW method using the steeping water containing 0.25% citric acid was almost the same as that of a control after incubation for 44 h. These results suggest that the time for shochu-koji production can be shortened.
ISSN:0922-338X
DOI:10.1016/S0922-338X(97)83010-3