title: Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process.
abstract: It was found that the peptide content of the main mash in the sake brewing process, seeded with kimoto, was higher than in that seeded with sokujo-moto, although the peptide content in kimoto was lower than in sokujo-moto. We investigated the underlying reasons. As a result, we found that the high concentration of free amino acids originating from kimoto decreased the peptide uptake ability of yeast cells in the main mash seeded with kimoto.
authors.affiliation: General Research Laboratories of Kiku-Masamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Kobe 658-0026, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Iemura
authors.forename: T
authors.initials: T
authors.lastname: Yamada
authors.forename: T
authors.initials: T
authors.lastname: Takahashi
authors.forename: K
authors.initials: K
authors.lastname: Furukawa
authors.forename: S
authors.initials: S
authors.lastname: Hara