Nutritional characterization of sake cake (sake-kasu) after heat-drying and freeze-drying

Abstract

Sake cake contains rice-derived components, as well as cell components and metabolites of Aspergillus oryzae and Saccharomyces cerevisiae. In this study, the effect of food processing on sake cake (sake-kasu) ingredients was investigated. Sake cake, obtained through brewing liquefied rice, was heat-dried (HD) or freeze-dried (FD) and analyzed. There were no differences in the amounts of proteins, lipids, carbohydrates, vitamin B6, choline, betaine, nicotinic acid, β-glucan and resistant proteins in HD and FD. There was also no difference in the amount of hydrolyzed amino acids in HD and FD, but many free amino acids were observed in HD. S-adenosyl methionine (SAM) was found to be abundant in FD. Meanwhile, nucleic acid-related components were found to be increased in HD, which seems to be due to the degradation of microbial metabolites. When considering the health benefits of sake cake, it is necessary to pay attention to the effects of processing method. Abbreviations CE-TOFMS: capillary electrophoresis time-of-flight mass spectrometry

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

“…No microorganisms, such as yeast and LAB, were detected in the sake lees (data not shown). Sake lees promotes the growth of LAB because of its nutritional value LAB, such as vitamins and AA (Izu et al, 2019). Reflecting this result, the pH of S0 was lower than that of C0.…”

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

“…Similar CE‐MS conditions were applied by Izu et al. for the characterization of sake‐cake, a traditional brewed alcoholic beverage from Japan based on rice, after the application of heat‐drying and freeze‐drying procedures [116]. Separations of cationinc and anionic metabolites were carried out in the same way as before, although, in this case, 5 mM ammonium acetate in methanol/water (50% v/v) was used as sheath liquid.…”