Enzymes Affecting the Fermentation of Sake Moromi-mash

概要

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Sake moromi-mashes were incubated with various combinations of pure a-amylase, glucoamylase, and acid protease and their effects on the dynamic aspects of parallel fermentation were examined. The rice difestion rate was slightly affected by the a-aylase level. It was greatly influenced by the acid protease level; the higher the acid protease level, the higher the rice-digestion rate and the effect reached a maximum at the level of 1,000 units/g-rice. Glucoamylase greatly affected the glucose production, but its effect reached a maximum at the level of 50 units/g-rice. Glucose production was also affected by the acid protease and the effect reached a maximum at 500 or 1,000 units/g-rice depending on the glucoamylase level; it was low in the mashes witha low glucoamylase level (25 units/g-rice). Alcoholic fermentation by yeast was limited by the glucoamylase and a rate-limiting level of glucoamylase on fermentation was found around 50 units/g-rice. Here, again, acid protease greatly affected the fermentation rate and the effect reached a maximum depending on the glucoamylase level, as in the case of glucose production. At a low acid protease level, the influence of the glucoamylase level on fermentation became negligible, causing an interaction of effects on the fermentation between acid protease and glucoamylase.
公益社団法人日本生物工学会の論文
1978-08-25