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Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake
Yohei Tatsukami1,2, Hironobu Morisaka1,3, Shunsuke Aburaya1,2
1Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan.
Abstract:
Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of "yamahai-ginjo-shikomi" sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored the concentration of moderate-sized molecules (m/z: 200-1000) dynamically changed during the fermentation process of "yamahai-ginjo-shikomi" Japanese sake. This analysis revealed that six compounds were the main factors with characteristic differences in the fermentation process. Among the six compounds, four were leucine- or isoleucine-containing peptides and the remaining two were predicted to be small molecules. Quantification of these compounds revealed that their quantities changed during the month of fermentation process. Our metabolomic approach revealed the dynamic changes observed in moderate-sized molecules during the fermentation process of sake, and the factors found in this analysis will be candidate molecules that indicate the progress of "yamahai-ginjo-shikomi" sake fermentation.
Insights
Researchers identified key small molecules and peptides that change during traditional Japanese sake fermentation. These compounds can serve as indicators for monitoring the "yamahai-ginjo-shikomi" sake brewing process.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Sake, a Japanese rice wine, undergoes complex fermentation involving Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli.
- Metabolite levels dynamically change throughout the traditional "yamahai-ginjo-shikomi" sake fermentation process.
Purpose of the Study:
- To dynamically monitor moderate-sized molecules during "yamahai-ginjo-shikomi" sake fermentation.
- To identify key compounds that characterize and indicate the fermentation progress.
Main Methods:
- Utilized a metabolomic approach to analyze moderate-sized molecules (m/z: 200-1000).
- Quantified the concentration of identified compounds over a one-month fermentation period.
Main Results:
- Six compounds exhibited characteristic differences during fermentation.
- Four compounds were identified as leucine- or isoleucine-containing peptides, and two were predicted small molecules.
- The quantities of these six compounds varied significantly throughout the fermentation month.
Conclusions:
- Metabolomic analysis revealed dynamic changes in moderate-sized molecules during sake fermentation.
- The identified compounds are potential biomarkers for monitoring the progression of "yamahai-ginjo-shikomi" sake fermentation.
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