JPS6474976A - Short-period 'sanpai' yeast culture using thermostable lactic acid bacteria - Google Patents
Short-period 'sanpai' yeast culture using thermostable lactic acid bacteriaInfo
- Publication number
- JPS6474976A JPS6474976A JP23192887A JP23192887A JPS6474976A JP S6474976 A JPS6474976 A JP S6474976A JP 23192887 A JP23192887 A JP 23192887A JP 23192887 A JP23192887 A JP 23192887A JP S6474976 A JPS6474976 A JP S6474976A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- yeast
- yeast culture
- sanpai
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
PURPOSE:To obtain the titled 'SANPAI' yeast culture (based on pure cultivation utilizing natural lactic acid fermentation), producible with saved labor and equipment cost in a short period and having strong taste without causing early fermentation or propagation of bacteria, by adding thermostable lactic acid bacteria and simultaneously carrying out formation of fermented lactic acid and saccharification at a high temperature. CONSTITUTION:(A) Water and KOJI (yeast) are placed and kept at preferably 40-45 deg.C and (B) hot steamed rice free of violent vapor is charged and kept at a high temperature (50-60 deg.C). (C) Long bacillus type thermostable lactic acid bacteria in an amount of 0.5% are subsequently added and allowed to stand and carry out saccharification and propagation of the lactic acid bacteria. The resultant substance is then cooled to preferably 40 deg.C and preferably 1% yeast is subsequently added to slowly decrease temperature and afford the aimed yeast culture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23192887A JPS6474976A (en) | 1987-09-16 | 1987-09-16 | Short-period 'sanpai' yeast culture using thermostable lactic acid bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23192887A JPS6474976A (en) | 1987-09-16 | 1987-09-16 | Short-period 'sanpai' yeast culture using thermostable lactic acid bacteria |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6474976A true JPS6474976A (en) | 1989-03-20 |
Family
ID=16931257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP23192887A Pending JPS6474976A (en) | 1987-09-16 | 1987-09-16 | Short-period 'sanpai' yeast culture using thermostable lactic acid bacteria |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6474976A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003529383A (en) * | 2000-04-07 | 2003-10-07 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | Fermented protein hydrolyzate |
| JP2011234651A (en) * | 2010-05-07 | 2011-11-24 | Masaaki Maruyama | Rice lactic acid fermented food and method for producing the same |
| WO2014108937A1 (en) * | 2013-01-11 | 2014-07-17 | 株式会社タカギ | Novel lactobacillus |
| JP2019176799A (en) * | 2018-03-30 | 2019-10-17 | 株式会社 林本店 | Process for producing yeast mash by parallel raising of lactic acid bacterium and yeast bacterium |
-
1987
- 1987-09-16 JP JP23192887A patent/JPS6474976A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003529383A (en) * | 2000-04-07 | 2003-10-07 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | Fermented protein hydrolyzate |
| JP2011234651A (en) * | 2010-05-07 | 2011-11-24 | Masaaki Maruyama | Rice lactic acid fermented food and method for producing the same |
| WO2014108937A1 (en) * | 2013-01-11 | 2014-07-17 | 株式会社タカギ | Novel lactobacillus |
| JP5988455B2 (en) * | 2013-01-11 | 2016-09-07 | 株式会社タカギ | New lactic acid bacteria |
| JP2019176799A (en) * | 2018-03-30 | 2019-10-17 | 株式会社 林本店 | Process for producing yeast mash by parallel raising of lactic acid bacterium and yeast bacterium |
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