Characteristics of Traditional Alcoholic Beverages Made with Koji Described in the Classic Literature, Chi min yao shu, of the Ancient Chinese. Makoto Kanauchi (1), Department of Food Management, Miyagi University, Sendai, Japan; and Toshitaka Kakuta and Takeo Koizumi, Department of Fermentation, Tokyo University of Agriculture, Tokyo, Japan. (1) Corresponding author. E-mail: <kanauchi@myu.ac.jp>; Phone: +81-22-245-2211, Fax: +81-22-245-1534. J. Am. Soc. Brew. Chem. 65(2):105-109, 2007.

Alcoholic beverages were made from four kinds of koji, with two kinds used as controls, according to a very old Chinese text, Chi-min-yao-syu. The chemical and microbial properties of mashes made with added koji were measured. The results showed that a yeast film grew in each mash and that fermentation subsequently occurred. Candida pelliculosa, C. famata, Pichia scolyti, and Hansenula anomala were isolated from the mash yeast films. The concentrations of acetaldehyde and ethyl acetate were determined in the resulting alcoholic beverages. In addition, two kinds of koji mash made by kneading wheat with the added extract of one or more leaves were fermented, and the yeast was grown vigorously at the first stage. Saccharomyces cerevisiae, a fermentative yeast, was isolated from all mashes, whereas C. pelliculosa and H. anomala were not isolated in the mashes. The resulting alcoholic beverages had low concentrations of ethyl acetate. Cocklebur leaf extract inhibited the growth of nonfermentative yeast in the no added yeast brewing system. Keywords: Alcoholic beverages, Chi-min-yao-syu, Cocklebur leaf, Koji, Inhibition of growth, Yeast