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VIEW ARTICLE doi:10.1094/ASBCJ-2007-0916-01
Isolation and Characteristics of Lactic Acid Bacteria in Japanese Spirit Awamori Mash. Sayaka Watanabe, Makoto Kanauchi (1), Toshitaka Kakuta, and Takeo Koizumi, Department of Fermentation, Tokyo University of Agriculture, Setagaya-ku Tokyo, Japan. (1) Corresponding author. Department of Food Management, Miyagi University, 2-2-1 Hatatate, Taihaku-ku Sendai 982-0215 Japan. E-mail: <kanauchi@myu.ac.jp>; Phone: +81-22-245-2211; Fax: +81-22-245-1534. J. Am. Soc. Brew. Chem. 65(4):197-201, 2007.
Lactic acid bacteria were isolated from commercial awamori mashes from Okinawa and small-scale brewing in a laboratory. The commercial awamori mash and the awamori mash from small-scale brewing in a laboratory were fermented completely. The alcohol concentration of commercial awamori mash was 19.5% (vol/vol), and its acidity was 9.8 mL. The alcohol concentration in the awamori mash from small-scale brewing in a laboratory was 18.3% (vol/vol); its titratable acidity was 14 mL. At the first stage of fermentation, 10(^6) CFU of lactic acid bacteria per g of mash was detected; 10(^2) CFU of lactic acid bacteria per g of mash was detected at the midstage. At the final stage, lactic acid bacteria were not detected. The bacteria were identified using morphological and molecular biological methods as Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus casei. They did not require mevalonic acid, were alcohol and low-pH tolerant, and were able to grow in awamori mash with high alcohol and citric acid contents. It is thought that these lactic acid bacteria were not contaminant bacteria of awamori mash, but that they might affect yeast growth, flavor formation, and alcohol production during fermentation of awamori mash. Keywords: Awamori mash, 16S DNA, Identification, Lactic acid bacteria
Bacterias lácticas fueron aisladas de los macerados comerciales de
awamori de Okinawa y una elaboración de cerveza en escala reducida en un
laboratorio. El macerado comercial de awamori y el macerado de awamori de
la elaboración de cerveza en escala reducida en un laboratorio fueron
fermentados totalmente. La concentración del alcohol del macerado
comercial de awamori era 19.5% (vol/vol), y su acidez era 9.8 mL. La
concentración del alcohol en el macerado de awamori de la elaboración de
cerveza en escala reducida en un laboratorio era 18.3% (vol/vol.); su
acidez titratable era 14 mL. En la primera etapa de fermentación, 10(^6)
CFU de las bacterias lácticas fueron detectadas por cada gramo del
macerado; en la media etapa de fermentación, 10(^2) CFU de las bacterias
lácticas fueron detectadas por cada gramo del macerado. En la etapa final,
las bacterias lácticas no fueron detectadas. Las bacterias fueron
identificadas usando métodos biológicos morfológicos y moleculares como de
Leuconostoc mesenteroides, Lactobacillus plantarum, y
Lactobacillus casei. No tenían ningún requisito para el ácido
mevalonic y tenían el alcohol y tolerancia baja del pH y podían crecer en
el macerado de awamori con los niveles altos de alcohol y ácido cítrico.
Se piensa que estas bacterias lácticas no son bacterias del contaminante
del macerado de awamori, sino que que pueden afectar crecimiento de la
levadura, la formación del sabor, y la fermentación de la producción del
alcohol en el macerado de awamori. Palabras claves: Bacterias lácticas,
16S DNA, Identificación, Macerado de awamori
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