Iemura Y, et al. (1999)

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.

PMID: 16232685
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Reference Type: Journal Article
Authors: Iemura Y, Yamada T, Takahashi T, Furukawa K, Hara S
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