Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method

Yazawa, Hisashi; Tokuoka, Masafumi; Kozato, Hajime; Mori, Yutaro; Umeo, Miyuki; Toyoura, Rieko; Oda, Kiyoshi; Fukuda, Hisashi; Iwashita, Kazuhiro

doi:10.1016/j.jbiosc.2019.01.013

Cited by 9 publications

(4 citation statements)

References 24 publications

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“…Sake contains more than 280 metabolites that affect its quality. The metabolite composition of sake depends on the combination of raw materials and sake-making parameters (e.g., rice races, rice polishing ratio, water quality, koji mold, yeast strains, sake mash fermentation methods) used during manufacturing [20]. In sake brewing, the degree of hyphal penetration into the steamed rice, called 'haze-komi' , highly correlates with the digestibility and quality of koji [21][22][23][24][25], since the hyphae growing into the rice secrete amylases and digest the starch.…”

Section: Fungal Biology and Biotechnologymentioning

confidence: 99%

Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number

Yasui

Oda

Masuo

et al. 2020

Fungal Biol Biotechnol

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Background ‘Rice koji’ is a solid culture of Aspergillus oryzae on steamed rice grains. Multiple parallel fermentation, wherein saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast occur simultaneously, leads to the formation of a variety of ingredients of Japanese sake. In sake brewing, the degree of mycelial invasive growth into the steamed rice, called ‘haze-komi’, highly correlates with the digestibility and quality of rice koji, since the hyphae growing into the rice secrete amylases and digest starch. Results In this study, we investigated mycelial distribution of GFP-tagged A. oryzae in rice koji made with different types of rice, such as sake rice and eating rice, with 50 or 90% polishing rate to remove abundant proteins and lipids near the surface. In addition, we compared transcriptomes of A. oryzae in the different types of rice koji. Finally, we found that A. oryzae increases the nuclear number and hyphal width in the course of 1–3 days cultivation. Conclusions Our imaging analyses indicate that A. oryzae hyphae grew more deeply into 50% polished rice than 90% polished rice. The increases of nuclear number may be a selectively acquired characteristic for the high secretory capacity during the long history of cultivation of this species.

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Section: Fungal Biology and Biotechnologymentioning

confidence: 99%

Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number

Yasui

Oda

Masuo

et al. 2020

Fungal Biol Biotechnol

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“…Previous research showed microorganisms to produce proteases to produce peptides and amino acids, used for microbial growth and metabolism in fermentation (70)(71)(72). There are many peptides and amino acids in the hongqu rice wines, rice liquor, and sake (47,48), and fermentation together with sterilisation can impact on the level (71,73,74). Although sake and other rice liquors are made from rice, the treatments of raw materials are different.…”

Section: Effects Of Nitrogenous Compounds On Fermented Liquormentioning

confidence: 99%

Nitrogenous compounds and Chinese baijiu: a review

Sun

Yang

et al. 2022

J Institute Brewing

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“…Other than water, the components of sake are derived from polished rice (white rice). The metabolites in sake associated with taste and aroma differ depend on the rice cultivar used for sake brewing (Ichikawa et al, 2019(Ichikawa et al, , 2020Yazawa et al, 2019). The properties of rice grains as a raw material for sake production can be also affected by the cultivation management of rice plants.…”

Section: Introductionmentioning

confidence: 99%

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

et al. 2022

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Background and Objective: Nitrogen fertilizer applied as top-dressing to rice plants before flowering affects the yield and quality of rice grains. However, little is known about the effects of varying dosages of nitrogen at this stage on the brewing properties of sake using the rice grains. To explore this topic, we cultivated the sake rice cultivar "Koshitanrei" with low and high levels of nitrogen (equivalent to 10 kg and 30 kg N per hectare, respectively) applied 1 week before flowering and then conducted a small-scale sake brewing test using the harvested rice. Findings: Sake made from rice from the low-N treatment was fermented more efficiently. This yielded a higher volume of sake with a higher alcohol concentration and decreased amino acid concentrations. Conclusions: The use of rice from the low-N treatment enhanced alcohol fermentation, resulting in increased alcohol yield and decreased concentrations of amino acids and related compounds.Significance and Novelty: The amount of nitrogen applied to rice plants before flowering affects the fermentation properties of rice grains in sake brewing, and this can alter the quality and sensory properties of sake even though the nitrogen content of rice grains is unaffected.

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Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method

Cited by 9 publications

References 24 publications

Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number

Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number

Nitrogenous compounds and Chinese baijiu: a review

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

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