Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

Inoue, Yutaka; Ueda, Sae; Tanikawa, Takashi; Sano, Aiko; Suzuki, Ryuichiro; Todo, Hiroaki; Higuchi, Yuji; Akao, Kenichi

doi:10.3390/foods12214004

Cited by 3 publications

(1 citation statement)

References 37 publications

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“…Glutamic and aspartic acids were the main amino acids in all rice wines, whereas cysteine, methionine, and phenylalanine were the limiting amino acids. Inoue et al [ 47 ] characterized the physicochemical properties of Japanese rice wines, including their carbohydrate and amino acid contents, viscosity, and antioxidant capacity. They found that the glucose, allose, and raffinose contents varied across the samples, as did the total amino acid content and levels of specific amino acids such as glutamic acid, alanine, and arginine.…”

Section: Resultsmentioning

confidence: 99%

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Yuan,

Wu,

Liu

et al. 2024

PLoS ONE

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Rice wine, well known for its unique flavor, rich nutritional value, and health benefits, has potential for extensive market development. Rhizopus and Aspergillus are among several microorganisms used in rice wine brewing and are crucial for determining rice wine quality. The strains were isolated via Rose Bengal and starch as a combined separation medium, followed by oenological property and sensory evaluation screening. The strain exhibiting the best performance can be screened using the traditional rice wine Qu. The strains YM-8, YM-10, and YM-16, which exhibited strong saccharification and fermentation performance along with good flavor and taste, were obtained from traditional rice wine Qu. Based on ITS genetic sequence analysis, the YM-8, YM-10, and YM-16 strains were identified as Rhizopus microsporus, Rhizopus arrhizus, and Aspergillus oryzae. The optimum growth temperature of each of the three strains was 30°C, 32°C, and 30°C, and the optimum initial pH was 6.0, 6.5, and 6.5, respectively. The activities of α-amylase, glucoamylase, and protease of YM-16 were highest at 220.23±1.88, 1,269.04±30.32, and 175.16±1.81 U/g, respectively. The amino acid content of rice wine fermented in a 20-L bioreactor with the three mold strains was higher than that of the control group, except for arginine, which was significantly lower than that of the control group. The total amino acid content and the total content of each type of amino acid were ranked as YM-16 > YM-8 > YM-10 > control group, and the amino acid content varied greatly among the strains. The control group had a higher content, whereas YM-8 and YM-16 had lower contents of volatile aroma components than the control group and had the basic flavor substances needed for rice wine, which is conducive to the formation of rice wine aroma. This selected strain, YM-16, has strong saccharification and fermentation ability, is a rich enzyme system, and improves the flavor of rice wine, thereby demonstrating its suitability as a production strain for brewing.

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Section: Resultsmentioning

confidence: 99%

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Yuan,

Wu,

Liu

et al. 2024

PLoS ONE

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Structural characterization, antioxidant and immunomodulatory activities of a polysaccharide from a traditional Chinese rice wine, Guangdong Hakka Huangjiu

Bai,

Zhang,

Lin

et al. 2024

International Journal of Biological Macromolecules

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Effects of defined mixed-fungi starter cultures on the nutritional profile and sensory attributes of fermented rice wine lees

Bragais,

Medina

2024

AJB

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Rice wine (RW) and its fermentation residue, rice wine lees (RWL), are prepared using a traditional starter culture (TSC). The TSC contains a combination of different fungal and bacterial species that are variable in composition. This study evaluated the effects on the nutritional profile and the sensory qualities of RWL using various combinations of these fungal species as starter cultures. We isolated the three most abundant fungal species in TSC and found them to be Rhizopus oryzae (RO), Mucor indicus (MI), and Saccharomyces cerevisiae (SC). Although sensory evaluation revealed that the RWL produced using the RO+SC was the most preferred (n = 30) in color, aroma, sweetness, bitterness, and clarity, no significant differences were observed compared to when RO+MI+SC was used. Moreover, the RO+MI+SC-produced rice wine lees demonstrated the highest nutritional composition in terms of the following: crude protein content (11.12±0.08%), total energy (412.96±0.07 kcal/100 g), essential amino acids, and vitamin content. Hence, the combination of these three fungal species, RO, MI, and SC, as a starter culture in rice wine fermentation gives rise to rice wine lees with higher nutritional value than using the traditional rice wine starter culture.

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Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

Cited by 3 publications

References 37 publications

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Structural characterization, antioxidant and immunomodulatory activities of a polysaccharide from a traditional Chinese rice wine, Guangdong Hakka Huangjiu

Effects of defined mixed-fungi starter cultures on the nutritional profile and sensory attributes of fermented rice wine lees

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