| 摘要 |
PURPOSE:To raise decomposition efficiency of urea in fermented foods such a SAKE (rice wine), etc., and a facilitate operation and control of process, by treating fermented foods with acidic urease in the midst or after production of fermented foods. CONSTITUTION:Urea in fermented foods is decomposed by adopting a method wherein the fermented foods are directly treated with acidic urease powder or solution, a method wherein a solid state substance such as an acidic urease- containing cell, an immobilized substance of the cell, an immobilized substance of the acidic urease, etc., is brought into contact with the fermented foods by a batch system or continuously, or other methods. The acidic urease can act on the fermented foods not only after production but also in the process of production. Various brewed liquor, distilled liquor, MISO (fermented soybean paste), etc., may be cited as the fermented foods. Lactobacillus fermentum TK1214 is preferable as the acidic urease. |
