PRODUCTION OF ANTISEPTIC SAKE

摘要

PROBLEM TO BE SOLVED: To obtain an antiseptic sake capable of suppressing proliferation of hiochi bacteria which cause the deterioration of the taste of sake by proliferation in the sake because of no heat-treatment, and preventing putrefaction even if a sake is polluted by hiochi bacteria by adding a culture supernatant fluid in which a lactic acid bacterium is cultured to yeast mash, unrefined sake, pure undiluted sake, etc. SOLUTION: A culture supernatant fluid in which Pediococcus sp. (FERM P-16983) which is a lactic acid bacterium is cultured, preferably a substance purified from the culture supernatant fluid is added to yeast mash, unrefined sake, pure undiluted sake, etc., to provide an antiseptic sake. Furthermore, it is preferable that a purified substance obtained by adding ammonium sulfate in a low concentration to a culture supernatant, removing the produced precipitate, further, adding ammonium sulfate in a high concentration to the supernatant, desalting the resultant precipitate and separating the precipitate by column chromatography is added to yeast mash, unrefined sake, pure undiluted sake, etc.