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perature (Max. Temp. 10•`12•Ž), concentrations of lysine and methionine were lower than those in the mash fermented at high temperature (Max. Temp. 14•`20•Ž). But these phenomena were not observed in the fermentation of koji extract media. In the moromi mash fermented at low temperature, the concentration of cystine in yeast cells was higher than that fermented at high temperature. It was suggested that temperature is concerned with the uptake of amino acids by yeasts in parallel fermentation. The uptake of sulfur—containing amino acids were characteristic in the mash fermented in low temperature, and the fact was suggested to result in the appearance of hydrogen sulfide in the early stage of moromi mash fermentation.

Effects of Fermentation Temperature on Amino Acid Composition of Moromi Mash During Sake Mash Fermentation