Abstract
1. Two high molecular substances, D-1 and D-2 described in this paper, were isolated from natural sake and identified chemically as some kinds of mucoprotein (N-containing polysaccharides).2. Preparing antiserum reacting with D-complex (D-1 and D-2), the amount of D-equivalent substance contained in commercial sake was determined serologically.3. The protein turbidity producing substances in sake were identified as D-complex; when the content exceeded 0.015% the turbidity phenomenon occurred.4. Most Aspergillus fungi produced D-complex even in synthetic media, but the fungi belonging to Penicillium, Mucor, and Rhizopus did not.5. The role of D-complex in sake taste was discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
