Characteristics of Koji Prepared from the Transformant of Aspergillus oryzae with the Glucoamylase Gene of Aspergillus shirousamii, and Its Utilization for Sake-Brewing
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概要
- 論文の詳細を見る
Test sake fermentation was carried out using an Aspergillus oryzae transformant (TF2-5) which had the glucoamylase gene from Aspergillus shirousamii RIB2504. The fermentation progressed rapidly due to high glucoamylase activity, and the steamed rice rapidly dissolved in the moromi-mash. Consequently, the total alcohol yield increased. In addition, the obtained sake had a moderate sweetness and a rich fruity flavor.
- 社団法人日本生物工学会の論文
- 1992-05-25
著者
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Tamura G
Department Of Agricultural Chemistry The University Of Tokyo
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Tamura Gakuzo
Research Institute Of Brewing Resources Co. Ltd.
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Shibuya I
Nikka Distilling Co. Ltd. Chiba Jpn
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ISHIKAWA TAKEAKI
National Research Institute of Brewing
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HARA Shodo
National Research Institute of Brewing
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Tamura Gakuzo
Nuclear Receptor Institute Ksp
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SHIBUYA Ichiro
Research Institute of Brewing Resources Co., Ltd.
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GOTO ETSUO
National Research Institute of Brewing
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Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
Office Of Technical Officers Osaka Regional Taxation Bureau
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