Abstract
Parallel and low-temperature fermentation, which are characteristic in Japanese sake brewing, were found to be involved in the selective uptake of amino acid in the growth of yeast.A supply of continuous glucose by parallel fermentation plays a role in maintaining low concentrations of glucose and increasing the uptake of amino acid during the growth of yeast. Low-temperature fermentation increases the uptake of amino acid. A shaking cultivation makes the amounts of yeast cells increase more than with standing cultivation, and also causes about a 1.6-fold increase in the uptake of amino acid.Especially, the uptake of arginine increases 4-fold.
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