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Nitrous acid in Kimoto group starter-mashes has been considered to be produced and converted along the denitrification or ammonification pathway by nitrate reducing bacteria. However, our experiment showed that additional nitrous acid was diminished without nitrate reducing bacteria during the cultivation of typical lactic acid bacteria in Kimoto group starter-mashes, i. e. Lactobacillus sakei or Leuconostoc mesenteroides. This reduction was remarkably accelerated by lowering the medium pH, which was simulated by a first-order kinetic model. Since the reduction of nitrous acid was observed with many amino compounds and also the equimolar product with alanine in a buffer solution at pH4, we concluded the nonenzymatic reduction must occur with amino compounds(mainly amino acids)in Kimoto group starter-mashes under acidic conditions along with the growth of lactic acid bacteria. This reaction is considered to be a factor causing the reduction in nitrous acid after the decay of nitrate reducing bacteria.

Nonenzymatic reduction of nitrous acid in <i>Kimoto</i> group starter-mashes of Japanese sake