Microbiological and biochemical survey on the transition of fermentative processes in Fukuyama pot vinegar brewing

The Journal of General and Applied Microbiology
Sachiko OkazakiMakari Yamasaki

Abstract

Traditional brewing of Fukuyama pot vinegar is a process that has been continued in Fukuyama, Kagoshima, Japan, for almost 200 years. The entire process proceeds from raw materials, including steamed rice, rice koji (steamed rice grown with a fungus, Aspergillus oryzae) and water, to produce vinegar in roughly capped large pots laid in the open air. No special fermentative manipulation is required, except for scattering dried rice koji (called furi-koji) on the surface of the mash to form a cap-like mat on the surface at the start of brewing. As the biochemical mechanism of the natural transition of the fermentative processes during brewing has not been fully explained, we conducted a microbiological and biochemical study on the transition. First, a distinct biochemical change was observed in the brewing of spring preparation; that is, a sharp decline in pH from 6.5 to 3.5 within the first 5 days of brewing was observed due to lactic acid fermentation. Alcoholic fermentation also proceeded with a sharp increase to 4.5% ethanol within the first 5 days under the acidic conditions, suggesting that saccharification and both fermentations proceed in parallel. Acidic conditions and ethanol accumulation restricted the growth of most m...Continue Reading

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Citations

Nov 13, 2010·Bioscience, Biotechnology, and Biochemistry·Soichi FurukawaYasushi Morinaga
Jul 9, 2014·Bioscience of Microbiota, Food and Health·Soma NozakaYasushi Morinaga
Jun 25, 2013·Journal of Bioscience and Bioengineering·Soichi FurukawaYasushi Morinaga
Apr 8, 2015·Bioscience, Biotechnology, and Biochemistry·Soichi Furukawa
Dec 18, 2014·Bioscience, Biotechnology, and Biochemistry·Soichi FurukawaYasushi Morinaga
May 15, 2015·Applied Microbiology and Biotechnology·Sha LiLi-Xin Luo
Mar 3, 2012·Biochemical and Biophysical Research Communications·Satoru HirayamaYasushi Morinaga
Aug 27, 2019·Mycobiology·Jeong Hyun YunJang-Eun Lee

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