Development of a Size-Exclusion/Ion-Exclusion/Reversed-Phase Separation Method for the Simultaneous Determination of Ino
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Development of a Size-Exclusion/Ion-Exclusion/Reversed-Phase Separation Method for the Simultaneous Determination of Inorganic and Organic Acids, Sugars, and Ethanol During Multiple Parallel Fermentation of Rice Wine Daisuke Kozaki 1 & Atsushi Yamamoto 2 & Souma Tanihata 2 & Naoki Yamato 2 & Masanobu Mori 1 & Akira Nose 3 & Tohru Asano 4 & Taichi Yoshinaka 4 & Kentarou Hirano 4 Received: 7 May 2020 / Accepted: 22 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract An effective method for monitoring the progress of rice wine fermentation (saccharification, glycolysis system, ethanol fermentation, and the TCA cycle) is required owing to the decreasing human resources in rice wine brewing and dramatically increasing export quantity of rice wine. This study aimed to develop an anion-exclusion/size-exclusion/reversed-phase chromatographic (AEC/SEC/RPC) separation protocol for the simultaneous determination of sugars, ethanol, inorganic, and organic acids for the effective monitoring of rice wine fermentation processes. Optimal chromatographic resolutions were obtained by the combination of a polymer-based size-exclusion column and H+-form weakly acidic cation-exchange resin column with a 20.0 mM phthalic acid eluent. The optimized AEC/SEC/RPC separation system determined 16 different species during rice wine fermentation in a single analysis. The developed AEC/SEC/RPC method demonstrated the below useful advantages for (1) evaluating the progress of rice wine fermentation; (2) evaluating the activity of brewing yeast from the behaviors of glucose, phosphate, and ethanol concentration; and (3) obtaining good correlation between the developed and official methods for monitoring glucose and ethanol. Consequently, several beneficial information was obtained for the process control of rice wine brewing by the developed method.
Keywords Size-exclusion chromatography . Anion-exclusion chromatography . Reversed-phase chromatography . Multiple parallel fermentation . Rice wine brewing Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-020-01868-3) contains supplementary material, which is available to authorized users. * Daisuke Kozaki [email protected] * Atsushi Yamamoto [email protected] 1
Department of Chemistry and Biotechnology, Faculty of Science and Technology, Kochi University, 2-5-1 Akebono-cho, Kochi city, Kochi 780-8520, Japan
2
Department of Food & Nutritional Sciences, College of Bioscience and Biotechnology, Chubu University, 1200 Matsumoto-cho, Kasugai, Aichi 487-8501, Japan
3
Department of Lifestyle Design, Faculty of Human Ecology, Yasuda Women’s University, 6-13-1, Yasuhigashi, Hiroshima Asaminami-ku, Hiroshima 731-0153, Japan
4
Department of Brewing, Tsukasabotan Brewing Company, Limited, 1299 Ko, Sakawa-cho, Takaoka-gun, Kochi 789-1201, Japan
Introduction Alcohol brewing styles may vary across the world, generally consisting of saccharification (Fig. S1-A) as the first step and alcoholic fermentat
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