| 摘要 |
<P>PROBLEM TO BE SOLVED: To make various conditions so as to previously predict a state of unrefined sake from the quality of measured and evaluated rice malt during fermentation and obtain the quality (a component of sake) as a target in product development of the sake. <P>SOLUTION: A sensor system uses a surface optical potential device and grasps a change of metabolic activity of sake yeast. The sake yeast is embedded in an acrylamido gel on a sensor chip in a flow cell and attached by forming a yeast fixing gel. A standard material of a sample liquid introduced into the yeast fixing gel is glucose. The metabolism of the sake yeast to the glucose is quantitatively measured as a reference by the surface optical potential device. The quality of the rice malt is evaluated by a ratio of a measured value of a sensor response representing the metabolism of the sake yeast in an extracted liquid sample of the rice malt to a measured value of a sensor response representing the reference. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
