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Taniguchi M.,Niigata University | Ishiyama Y.,Niigata University | Takata T.,Niigata University | Nakanishi T.,Niigata University | And 6 more authors.
Journal of Bioscience and Bioengineering | Year: 2010

The bacteriocins produced by Lactococcus lactis subsp. lactis C101910 (C101910) and NBRC 12007 (NBRC 12007) were used to prevent the growth of sake spoiling hiochi bacteria (Lactobacillus hilgardii, Lactobacillus fructivorans, and Lactobacillus paracasei) in namazake, which is raw (unpasteurized) sake. The bacteriocin concentrations required for decreasing the viable cell concentrations of L. hilgardii and L. fructivorans below the detection limit (1.0 × 102 cells/ml) in 24 h from the initial concentration of 4.0-9.5 × 105 cells/ml in the namazake at pH 4.5 and at 4°C, were 18-35 U/ml and 5.6 U/ml for the bacteriocin from C101910 and NBRC 12007, respectively. To decrease the viable cell concentration of L. paracasei from the initial concentration of 7.5 × 105 cells/ml to below the detection limit (1.0 × 102 cells/ml) in 24 h, 350 U/ml bacteriocin from C101910 and 140 U/ml bacteriocin from NBRC 12007 were required. In experiments using McIlvaine buffer (pH 4.5) with 15% ethanol instead of namazake as the medium, the viable cell concentrations of L. hilgardii and L. paracasei decreased to less than 1.0 × 102 cells/ml, whereas those of L. fructivorans decreased to less than 1.0 × 103 cells/ml, when bacteriocins were added at the concentrations that had proven effective in namazake. The membrane depolarization assay using a fluorescent probe showed that the presence of ethanol stimulated the collapse of the membrane potential induced by bacteriocins. The ethanol induced collapse of the membrane potential suggests that the application of bacteriocins at the storage stage of namazake is more beneficial than when used in other stages of the sake brewing process. © 2009 The Society for Biotechnology, Japan. Source


Kuribayashi T.,Niigata Prefectural Sake Research Institute | Sato K.,Niigata Prefectural Sake Research Institute | Joh T.,Niigata University | Kaneoke M.,Niigata Prefectural Sake Research Institute | Watanabe K.-I.,Niigata Prefectural Sake Research Institute
Journal of Bioscience and Bioengineering | Year: 2016

Several colorimetric methods were combined and used for the discrimination of commercial sake samples, based on their constituent inorganic components. The method was very rapid, simple, and did not require expensive equipment. Further, we showed that this method has potential application in immediate differentiation of sake by the visual inspection. © 2015 The Society for Biotechnology, Japan. Source


Kawamoto S.,Hiroshima University | Kaneoke M.,Niigata Prefectural Sake Research Institute | Ohkouchi K.,Hiroshima University | Amano Y.,Hiroshima University | And 8 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2011

We tested the effect of oral administration of fermented sake lees with lactic acid bacteria (FESLAB) on a murine model of allergic rhinitis upon immunization and nasal sensitization with ovalbumin (OVA). We used Lactobacillus paracasei NPSRIk-4 (isolated from sake lees), and L. brevis NPSRIv-8 (from fermented milk) as starter strains to produce the FESLAB. Oral FESLAB administration resulted in the development of significantly fewer sneezing symptoms than those seen in sham control animals given sterile water. We also found that FESLAB suppressed the allergen-induced degranulation of RBL2H3 rat basophilic leukemia cells. Source


Anzawa Y.,Asahi Sake Brewing Co. | Satoh K.,Asahi Sake Brewing Co. | Satoh Y.,Asahi Sake Brewing Co. | Ohno S.,Asahi Sake Brewing Co. | And 6 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2014

Low protein content and sufficient grain rigidity are desired properties for the rice used in high-quality sake brewing such as Daiginjo-shu (polishing ratio of the rice, less than 50%). Two kinds of rice, sake rice (SR) and cooking rice (CR), have been used for sake brewing. Compared with those of SR, analyses of CR for high-quality sake brewing using highly polished rice have been limited. Here we described the original screening of late-maturing CR Sensyuraku (SEN) as rice with low protein content and characterization of its properties for high-quality sake brewing. The protein content of SEN was lower than those of SR Gohyakumangoku (GOM) and CR Yukinosei (YUK), and its grain rigidity was higher than that of GOM. The excellent properties of SEN with respect to both water-adsorption and enzyme digestibility were confirmed using a Rapid Visco Analyzer (RVA). Further, we confirmed a clear taste of sake produced from SEN by sensory evaluation. Thus, SEN has excellent properties, equivalent to those of SR, for high-quality sake brewing. © 2014 Japan Society for Bioscience, Biotechnology, and Agrochemistry. Source


Kuribayashi T.,Niigata Prefectural Sake Research Institute | Sato K.,Niigata Prefectural Sake Research Institute | Kasai D.,Nagaoka University of Technology | Fukuda M.,Nagaoka University of Technology | And 2 more authors.
Journal of Bioscience and Bioengineering | Year: 2014

We developed a loop-mediated isothermal amplification method that targets the PHO3 gene for discriminating sake yeast strains. Our data indicate that this assay is simple, rapid, and useful to use for differentiation of specific yeasts in sake mash. © 2014 The Society for Biotechnology, Japan. Source

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