Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sake

摘要: Abstract Enzymes and Lactobacillus fructivorans in unpasteurized sake were inactivated by a two-stage method with low-pressure carbon dioxide microbubbles (two-stage MB-CO 2 ), the quality of treated was evaluated measurement volatile compounds sensory tests. No surviving L. cells detected, α-amylase, glucoamylase acid carboxypeptidase completely after treatment. However, relative residual activities α-glucosidase 28%–36% 1%–11% treatment at 45 °C 50 °C, respectively. The effectiveness increased temperature exposure time heating coil. Ethyl butyrate, isoamyl acetate, ethyl hexanoate octanoate decreased to 28%–49% , but these losses could be prevented passing -treated through cooling Furthermore, scores relating total aroma taste higher than those heat-treated sakes. Industrial relevance Sake is traditional alcoholic beverage Japan. Unpasteurized generally subjected heat prevent growth microorganisms enzymatic activity, although often causes undesirable changes quality. Non-thermal processes using supercritical (SC-CO ) have been widely studied as alternative processes. high pressure necessary for effective pasteurization SC-CO equipment prohibitively expensive. In this study, we proposed technique that uses CO novel technique, which inactivate enzymes moderate lower pressure.