Classification of Barley Shochu Samples Produced Using Submerged Culture and Solid-state Culture of Koji Mold by Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry

Abstract

An easy and fast method of analyzing volatile components contained in shochu, by headspace solid-phase microextraction and gas chromatography-mass spectrometry, was established to determine the difference in the content of the various components of barley shochu produced using a submerged culture of koji mold (submerged-culture shochu) and a solid-state culture of koji mold (solid-culture shochu). The contents of the volatile components between the two types of shochu were compared. The results of the comparison revealed that the content of ethyl lactate, ethyl benzoate, 3-methyl-1-pentanol, diethyl succinate, citronellol, and 2-phenethyl acetate differed between the submerged-culture and the solid-culture shochu samples. In addition, the classification of barley shochu samples, including those on the market, into submerged-culture shochu and solid-culture shochu, was carried out by multivariate analysis using the quantitative values of the above-mentioned six compounds, and distinct discrimination was found possible.

Production of multiple extracellular enzyme activities by novel submerged culture of Aspergillus kawachii for ethanol production from raw cassava flour

“…However, production of acid-stable -amylase by submerged culture is problematic because acid-stable -amylase is recognized as a solid-state culturespeciWc product [16], and to our knowledge, no reports have been published on the simultaneous production of glucoamylase and acid-stable -amylase by standard submerged culture of A. kawachii. Recently, we described a novel submerged culture technique to produce high levels of glucoamylase and acid-stable -amylase in A. kawachii [14,24]. BrieXy, an unmilled cereal whose surface is completely covered with kernels is used in submerged culture as the carbon source.…”

Development of a submerged culture method for high production of acid- stable α-amylase and glucoamylase usingAspergillus kawachiiwithout glucose concentration control

“…Shoji et al (5) developed a new submerged culture method that utilizes husked barley to culture A. kawachii, which simultaneously produced large quantities of two key enzymes used in alcoholic fermentation: acid-stable a-amylase (ASAAase) and glucoamylase (GAase). The author accordingly confirmed that manufacture of shochu was possible using this method (6,7). This culture method enables a high level of production of enzymes through controlling the release of glucose from the raw material, thereby maintaining a low glucose concentration in the culture.…”

The geographical patterns of Chinese liquors during 1995–2004

“…Local biophysical environments are seen as the cause of this phenomenon, because these produces are produced through chemical-biological processes of natural fermentation which depend on local micro-climate, chemical compounds and on the micro-flora provided by the biophysical environments (Frankel et al, 2012;Li et al, 2017;Martiny et al, 2006;Wu, Yu et al, 2015). Previous studies on fermented beverages have revealed that the chemical compounds and taste of fermented beverages are highly related to their geographical origins (Berna, Trowell, Clifford, Cynkar, & Cozzolino, 2009;Gougeon et al, 2009;Jiang, Xiao, Ning, Jia, & Liu, 2013;Masuda et al, 2010;Mena, Cabrera, Lorenzo, & Lopez, 1996;Møller, Catharino, & Eberlin, 2005;Pohl, 2007;Rodrigues et al, 2011;Yu, Zhou, Fu, Xie, & Ying, 2007).…”