^|^beta;-Glucosidase Activity in Shiro-koji and Its Contribution to Sweet Potato Shochu Flavor

Abstract

Contribution of β-glucosidase activity (BGA) in shochu making was studied. BGA of black koji (A. awamori) was higher than that of white koji (A. kawachii), and that of yellow koji (A. oryzae) was lower than that of white koji. BGA of white koji was rapidly increased in the last stage of koji making. BGA of white koji made by low temperature process was higher than that made by high temperature prosess. A sweet potato shochu of a light type was produced in brewing test by using commercially available enzyme which contained little BGA.