The Source and Contaminated Process of Musty/Muddy off Flavor (Kabi-Shu) in Sake and Its Prevention

Iwata, Hiroshi; Miki, Atsushi; Isogai, Atsuko; Utsunomiya, Hitoshi

doi:10.6013/jbrewsocjapan1988.102.90

Cited by 2 publications

(3 citation statements)

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“…is toxic to fungi and inhibits their growth. It was formerly used as a fungicide for wood, and it may also be produced during chlorination of drinking water and wood by chlorinated disinfectants, such as sodium hypochlorite (Karlsson et al, 1995;Iwata et al, 2007). In the environment, fungi are able to detoxify chlorophenols via O-methylation, producing chloroanisole (Cserjesi and Johnson, 1972); however, fungal growth is inhibited at high concentrations of chlorophenols.…”

Section: Introductionmentioning

confidence: 99%

“…The cause of such odor, TCA, is mainly produced by the biomethylation of TCP, which originates from the wooden tools utilized for making rice-koji (Miki et al, 2005). To prevent TCA formation, the use of TCP-containing wooden tools and chlorine disinfectants should be avoided (Iwata et al, 2007). In addition, a strain of koji-mold (Aspergillus oryzae) with a weakened ability to methylate TCP is desirable.…”

Section: Introductionmentioning

confidence: 99%

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Growth characteristics of <i>Aspergillus oryzae</i> in the presence of 2,4,6-trichlorophenol

Endo

Matsui

Maeta

et al. 2021

J. Gen. Appl. Microbiol.

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During the making of rice-koji for sake production, 2,4,6-trichlorophenol (TCP) is O-methylated to 2,4,6-trichloroanisole (TCA) by the koji-mold, Aspergillus oryzae, resulting in a musty/moldy off-odor, which significantly reduces the quality of sake. Thus, we aim to develop A. oryzae strains with a less-efficient ability to produce TCA. TCP is a fungicide that suppresses the growth of fungi, whereas TCA does not. The exact effects of TCP on the growth of A. oryzae are unknown. However, it is assumed that a strain with low TCP conversion ability will be sensitive to TCP concentration. In this study, we investigated the effects of the different concentrations of TCP on the growth suppression of A. oryzae. As the TCP concentration in the media increased, the growth rate, and conidia formation of A. oryzae slowed down. No growth was observed in liquid culture (for 1 day at 30°C) containing more than 30 µg/mL of TCP and in agar culture (for 7 days at 30°C) containing more than 50 µg/mL of TCP. However, A. oryzae was able to grow on alpha rice containing higher concentrations of TCP. The results in agar culture are consistent with the effects of TCP on other Aspergillus species.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Growth characteristics of <i>Aspergillus oryzae</i> in the presence of 2,4,6-trichlorophenol

Endo

Matsui

Maeta

et al. 2021

J. Gen. Appl. Microbiol.

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“…9 Since these haloanisoles are considered to be the most important contributor to the organoleptic error already mentioned, a lot of research has been done to identify and evaluate different products that can be used to remove them. Currently, different methods have been followed to eliminate TCA and TBA from contaminated products, such as the use of activated charcoal 10 or polyethylene, which were added as adsorbents. 11 In addition, yeast cell wall preparations were also tested for the removal of chlorinated anisoles.…”

Section: Introductionmentioning

confidence: 99%

Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages

Valdés

Maricán

Ávila-Salas

et al. 2018

Ind. Eng. Chem. Res.

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In this research, the abilities of two polyanilinebased materials (PANI-EB and PANI-ES) were evaluated as potential fining agents to eliminate 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA). The results showed that the retention percentages of TCA and TBA were higher than 68% for all the materials tested in methanol, and they vary according to the interaction time and the quantity of polymer used. The polymers were also tested in whisky following the same procedures and considering the results obtained in the methanol tests. The analyses indicated that polyaniline-based materials are effective in removing TBA and TCA, with retention percentages around 75% and 13%, respectively. Electronic structure calculations and molecular dynamics simulations helped to gain insight on the behavior of the PANI polymers in methanol and simulated whiskey solution (ethanol/water) and their interactions with each haloanisole. Finally, the main compounds present in the whisky were characterized in order to demonstrate that the purification process did not modify significantly the aromatic profile of the product and the total phenolic content.

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The Source and Contaminated Process of Musty/Muddy off Flavor (Kabi-Shu) in Sake and Its Prevention

Cited by 2 publications

References 0 publications

Growth characteristics of <i>Aspergillus oryzae</i> in the presence of 2,4,6-trichlorophenol

Growth characteristics of <i>Aspergillus oryzae</i> in the presence of 2,4,6-trichlorophenol

Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages

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