Phenolic acid decarboxylase of Aspergillus luchuensis plays a crucial role in 4-vinylguaiacol production during awamori brewing

Maeda, Mayumi; Motosoko, Marin; Tokashiki, Tatsunori; Tokashiki, Jikian; Mizutani, Osamu; Uechi, Keiko; Goto, Minoru; Taira, Toki

doi:10.1016/j.jbiosc.2020.05.004

Cited by 7 publications

(2 citation statements)

References 28 publications

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“…During distillation, 4-VG is further transformed by abiotic oxidization to yield vanillin. A. luchuensis plays a key role in 4-VG production during the awamori making process [ 50 ].…”

Section: Diversity Of Shochu Flavormentioning

confidence: 99%

Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

Hayashi¹,

Kajiwara²,

Futagami

et al. 2021

JoF

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The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the koji fungi cultivation step. Furthermore, we describe the history of the koji fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each koji fungi. We also report the latest research progress on this topic.

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“…During distillation, 4-VG is further transformed by abiotic oxidization to yield vanillin. A. luchuensis plays a key role in 4-VG production during the awamori making process [ 50 ].…”

Section: Diversity Of Shochu Flavormentioning

confidence: 99%

Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

Hayashi¹,

Kajiwara²,

Futagami

et al. 2021

JoF

Self Cite

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“…In addition, the non-decarboxylating phenolic acid yeast is classified as a non-phenolic off-flavour producer (POF − ) [5]. Recently, the PAD1 has been renamed as flavin prenyl-easterase, which produces a modified flavin cofactor prenylated FMNH2 for the ferulic acids decarboxylase (FDC1) enzyme activity [6]. Ogata et al [7] suggested that the mutation of PAD1 and/or FDC1 caused Saccharomyces cerevisiae to lack the ability to produce 4-vinylguaiacol from ferulic acid, which is preferred by German and English beer styles, whereas in wheat beer and Saison beer, 4-vinylguaiacol is a key aroma for its organoleptic character.…”

Section: Introductionmentioning

confidence: 99%

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer

Gonu

Withayagiat

2022

Fermentation

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This study highlights the dynamics of phenolic acids, antioxidation, and 4-vinylguaiacol in beer produced with dark purple rice malt, also known as Riceberry rice malt, as an adjunct and base malt. Riceberry rice malt substituted barley malt at 40% (w/w), 60% (w/w), 80% (w/w), and 100% (w/w) with 100% (w/w) barley malt as the control. Two types of ale beer were produced with two yeasts, designated as POF− and POF+. The wort produced with the Riceberry rice malt had higher anthocyanin and vanillic acids relative to all barley malt wort. Fermentation and beer maturation reduced phenolic acids and antioxidant activity in all treatment. Nevertheless, beer produced from 40% (w/w)–80% (w/w) Riceberry rice malt maintained higher p-coumaric acid, vanillic acid, anthocyanin, and antioxidant activity in beers with lower 4-vinylguaiacol relative to all barley malt beer, which also had higher ferulic acid and sinapic acid contents. The beers made from POF+ yeast contained more 4-vinylguaiacol contents than those found in beers made from POF− yeasts. This study suggests that Riceberry rice malt or POF− yeast are suitable raw materials for phenolic acid off-flavour reduction and the stabilisation of antioxidant activity in beer.

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Quantitative determination of vanillin and its detection threshold in sake

Boerzhijin,

Osafune,

Kishimoto

et al. 2024

Food Chemistry

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Phenolic acid decarboxylase of Aspergillus luchuensis plays a crucial role in 4-vinylguaiacol production during awamori brewing

Cited by 7 publications

References 28 publications

Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer

Quantitative determination of vanillin and its detection threshold in sake

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