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We investigated the uptake of four amino acids-alanine, arginine, glutamic acid, and aspartic acid which are involved in the taste of Japanese sake. Japanese sake yeasts copiously uptake argnine and aspartic acid, while glutamic acid shows a little uptake. Conversely, alanine was eliminated. On amino acids provided from koji, the amount of arginine and glutamic acid was much more than that of the uptake by sake yeasts.

Selective Uptake of Amino Acid in Growth on Japanese Sake Yeast Using the Koji Extract Medium