Ferulic Acid Production in the Brewing of Rice Wine (Sake)
Ferulic Acid Production in the Brewing of Rice Wine (Sake)
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DOI：
10.1002/j.2050-0416.2009.tb00355.x
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发表时间：
2009
影响因子：
2.6
通讯作者：
T. Uno;A. Itoh;T. Miyamoto;Masaharu Kubo;K. Kanamaru;H. Yamagata;Yu Yasufuku;H. Imaishi
中科院分区：
文献类型：
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作者：
T. Uno;A. Itoh;T. Miyamoto;Masaharu Kubo;K. Kanamaru;H. Yamagata;Yu Yasufuku;H. Imaishi
日本传统的酒精饮料清酒是由酿酒酵母和曲霉发酵大米生产的。A.在发酵过程中，大米会释放出抗氧化剂阿魏酸。发酵过程中阿魏酸的浓度随时间增加而增加，在接种后9-12天达到高峰。通过高效液相色谱法（HPLC）分析曲霉菌的发酵培养物，发现对香豆酸诱导阿魏酸水平增加18.9倍。此外，SDS-PAGE分析显示，在添加p-香豆酸后，特定蛋白质的水平增加或减少到曲霉菌的发酵培养物。阿魏酸酯酶（FAE）的活性在发酵清酒中观察到10天后开始的发酵过程。这些结果表明，阿魏酸的水平是由A.在清酒酿造过程中进行调味。
The traditional Japanese alcoholic beverage sake is produced by fermentation of rice by Saccharomyces cerevisiae and Aspergillus oryzae. A. oryzae releases ferulic acid, an antioxidant, from steamed rice during the fermentation process. The concentration of ferulic acid increased with time during fermentation and the production rate peaked 9–12 days post inoculation. Analysis of the fermentation cultures of Aspergillus oryzae, by high-performance liquid chromatography (HPLC), revealed that p-coumaric acid induced an 18.9-fold increase in the level of ferulic acid. Furthermore, SDS-PAGE analysis revealed an increase or decrease in the level of specific proteins after the addition of p-coumaric acid to fermentation cultures of Aspergillus oryzae. Ferulate esterase (FAE) activity was observed in the fermented sake ten days following the start of the fermentation process. These results suggest that the level of ferulic acid is regulated by the enzymes synthesized by A. oryzae during the sake brewing process.