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JSA > Ch. 2 Relationship between Fermentation, Microorganisms and Enzymes > Flashcards

Ch. 2 Relationship between Fermentation, Microorganisms and Enzymes Flashcards

1
Q

What are the 3 groups microorganisms that alcoholic beverages and fermented foods can be divided into?

A

Bacteria, yeast, fungus

Fungus can be seen with naked eyes
Yeast & bacteria require microscope

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2
Q

What bacterias are found through fermented foods?

A

Acetic bacteria
Lactic acid bacteria (can survive without oxygen)

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3
Q

Koji mold cannot survive without ______

A

oxygen

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4
Q

What is fermentation versus rotting

A

Fermentation is convenient for humans
Rotting is not helpful to humans

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5
Q

What is the microorganism induction phase

A

When they awaken and begin to reproduce

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6
Q

What are the four stages of reproduction of microorganisms (yeast chart)

A
  1. Induction phase
  2. Logarithmic Growth Phase
  3. Stationary Phase
  4. Death phase
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7
Q

What is the logarithmic growth phase

A

When the population doubles and doubles
yeast produces alcohol and carbon dioxide
Temperature rises

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8
Q

What is the stationary phase in yeast growth

A

When the alcohol concentration gets higher
growth trajectory flattens

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9
Q

What is the death phase

A

Rise in alcohol concentration
Lack of nutrients

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10
Q

What temperature is many microorganisms most reproductive?

A

30C

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11
Q

What temperature are sake yeasts active?

A

At lower temperatures than other yeast. 8-17C

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12
Q

What is pH and what rating is neutral?

A

Indicator of acidity or alkilinity
Ph7 is neutral
Lower than 7 indicates acidity
Higher indicates alkilinity

Sake Ph 4.2

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13
Q

What are the limits of abv% for wine yeast to survive?

A

13% - 15%

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14
Q

What are the limits of abv% for sake yeast to survive?

A

18% - 20%

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15
Q

Starch chains (chains of glucose clusters) are broken up into short chains called ___________

A

Dextrin clusters. Dextrin is water-soluble

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16
Q

What is hiochi kin and up to what percentage of alcohol can it survive?

A

It is a type of lactic bacteria which causes problems in chozu-shu and can grow even in 21% abv

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17
Q

Definition of enzyme

A

A generic term for proteins that function as a catalyst

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18
Q

What is the definition of a catalyst

A

A substance that expedites the rate of a chemical reaction without itself undergoing any chemical change

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19
Q

What breaks down starch?

A

Amylase

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20
Q

What breaks down protein?

A

Protease

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21
Q

What breaks down fat?

A

Lipase

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22
Q

At what temperature do enzymes generally lose their functionality and why?

A

60C because the structure of the protein is destroyed due to thermal denaturalization

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23
Q

What are the four major enzymes found in yellow koji for sake making?

A
  1. Alpha-amylase
  2. Glucoamylase
  3. Acid Protease
  4. Acid Carboxypeptidase
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24
Q

What does alpha-amylase do?

A

Breaks down starch into dextrin
Starch chains are not water soluble while dextrin is

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25
Q

What does glucoamylase do?

A

Breaks down dextrin into glucose
Not all starch of steamed rice is broken all the way down to glucose. Some short branches remain

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26
Q

A mixture of dextrin and glucose resembles a ___________

A

glutinous starch syrup

27
Q

What does acid protease do?

A

Breaks down protein into peptide

Long chains are proteins
Short chains are peptides

28
Q

Both protein and peptides are ________

A

Amino acids

29
Q

What does acid carboxypeptidase do?

A

Breaks down peptides into amino acids

30
Q

What is tanshikihakko 単氏

A

Simple fermentation like wine

31
Q

What is saccharification?

A

The process of breaking down starch to glucose

32
Q

What is tanko-fukushiki-hakko 単行腹式 ?

A

Multiple sequential fermentation

33
Q

What is seikiku

A

Koji making

34
Q

What is the role of koji

A
  1. to supply the enzymes requires to break down starch and proteins in steamed rice
  2. to provide vitamins and other nutrients to promote the growth of yeast
35
Q

How long does it take to become koji?

A

Normally 2 days

36
Q

What are the two rooms in the koji-muro?

A
  1. Toko-kikan where rice is set on the toko “bed” used for koji making on the 1st day
  2. Tana-kikan from second day onward used for storing rice on shelves
37
Q

What is the normal temperature in the koji-muro and how is the air

A

Usually 32C and dry due to cold winter air

38
Q

What is the name of companies that produce tane-koji?

A

Moyashi-ya

39
Q

What are the two japanese names for koji mold spores granular substance?

A

tane-koji
moyashi

40
Q

Several strains of koji are __________ to make a tane koji

A

blended together

41
Q

What is the first step of Seikiku Day 1?
What temperature does the steamed rice reach?

A

Hikikomi - when the steamed rice is brought into the koji-muro and laid onto the toko.

The steamed rice is cooled from slightly above 36C to the desired temperature while ensuring a consistent teperature across the bed

42
Q

What is the second step of Seikiku Day 1?

A

Tanekiri - spreading tane-koji onto the rice
Use a fine wire mesh or cloth to prevent clumping

Sprinkled from a height of >50cm

Allow 1 minute for the spores to settle onto the steamed rice

Then the layer of rice is flipped over and the tanekiri process is repeated

Can be done mechanically or manually

43
Q

What is the third step of Seikiku Day 1?

Hikikomi - Tanekiri - _______

A

Toko-momi: when steamed rice is well mixed to ensure spores attached evenly to each grain of rice. Then rice is wrapped in cloth to prevent drying

44
Q

What is the target water absorption rate after tane-kiri for ginjo versus futsu

A

32% for ginjoshu, 33% for futsu

45
Q

While more moisture generally helps the growth of koji-kin, a somewhat lower absorption rate is preferable for developing the vital enzyme, ____________

A

Glucoamylase

46
Q

Koji-kin spores only germinate at above ______ relative humidity

A

97%

47
Q

What is the first step Day 2 koji making?

A

Kiri-kaeshi. Can also be done 8-10 hours after toko-momi

Grains of koji are stuck together, it is then broken apart either by machine or sieve

48
Q

What is the second step of day 2 koji making

A

Mori: controlling the temperature generated by the koji mold by dividing it into smaller portions

Also helps the koji-kin from dying due to lack of oxygen

Hako process:
Koji is laid in thick layers of 6-8 cm

Cotton flannel breathable cloth placed over box to avoid drying. Contact of cloth to koji layers must be avoided

49
Q

What are the 4 different processes during the mori step of koji making

A

1: Futa (lid)
1.5kg of koji. Slit shaped openings for ventilation. Stacked when in use
Cons: requires tsumi-kae (re-stacking) which needs to be done at night

2: Hako (box)

3: Toko (bed)

4: Hanjidou-seikikuki (semi-automatic machine) or zenjidou-seikikuki (fully automatic machine)
It is a toko with a fan

50
Q

What is the ideal maximum temperature of koji to achieve the ideal balance of enzymes as well as productivity?

A

40-43C

51
Q

At what temperature does koji stop growing?

A

45C

52
Q

The ideal temperature path for koji that most breweries take results in koji with more ___________ and less _______________

A
  1. Glucoamylase
  2. Acid carboxypeptidase
53
Q

At what temperature is acid carboxypeptidase abundantly produced in koji

A

35C so it is necessary to pass through this temperature range quickly

54
Q

The longer the duration of the maximum temperature, the more ___________ is produced

A

Glucoamylase

55
Q

What is the 3rd step of the 2nd day of koji making

Kiri-kaeshi - Mori - __________

A

Naka-shigoto: remixing

Performed 6-10 hours after mori

Koji temperature would have risen to 34C-36C

Amount of fungus spread on surface is called haze-mawari

56
Q

What is the final 4th step of the 2nd day of koji making

Kiri-kaeshi - mori - nakashigoto - _______

A

Shimai-shigoto meaning final job of the day

Koji would be at 38C-39C
Hazemawari at 70%
Kurika smell and sweet taste

Then the work is to adjust the final temperature to 36C-38C using same method as naka-shigoto.

Koji layer to a thickness of 4-5cm

After several hours, koji reached peak temp of 40C-43C and stabilize

57
Q

What is kurika

A

smell of chestnut flowers

58
Q

What is the 1st step of koji making on the 3rd day and how is the koji checked

A

De-koji
The process of taking koji out of the koji-muro
Koji spread out, clumps are broken down to release moisture and heat

Checked for sweetness (time elapsed after kurika) and grain is cracked open to confirm haze-komi (degree to which koji-kin was grown into the center of the grain)

Today a tracing light board and 10x magnifying lens used to evaluate amount of threads and density of conidial heads

59
Q

What is the name of determining the timing of de-koji

A

de-koji hantei

60
Q

De-koji for ordinary sake comes ________. Less ________ are observed

A

sooner
mold hyphae

61
Q

If _______ are formed, it is past the ideal time for de-koji

A

spores

62
Q

What is the last step of koji making on the 3rd day

A

De-koji kanso: the process in which koji-kin is dried

63
Q

What is the process called when leaving koji to dry for a day after de-koji kanso

A

Koji-no-karashi

It has a bactericidal effect and growth of koji-kin can be stopped at best timing before spores are formed. Koji-kin is then not aged

Quality of resulting sake is better when leaving the koji to dry. Acidity lower by 0.2, fresher aroma with lighter, less rougher taste

64
Q

What is the process caled when adding the koji to the moromi the day of de-koji?

A

de-zukai

JSA (17 decks)

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