Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation

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概要

• 論文の詳細を見る

• Four cellulose-degrading enzymes were identified in a solid-state culture of Aspergillus oryzae. The three major enzymes were purified and named Cel-1, Cel-2, and Cel-3, respectively. The molecular weights were determined to be 62, 120, and 34 kDa, respectively. The optimum temperature of Cel-3 activity was higher than that of the other enzymes. An acidic pH was found to be more suitable for Cel-1 activity than for the other enzymes, and Cel-3 was more stable under acidic conditions than the other two. These properties and the results of a protein homology search for N-terminal amino acid sequences suggest that Cel-1 and Cel-3 correspond to the previously isolated endo-1,4-β-glucanase CelB and CelA, respectively. The analysis of substrate specificity suggested that Cel-2 is likely to be β-glucosidase. The effect of Cel-1, Cel-2, and Cel-3 on the sake mash fermentation was determined and it was found that Cel-2 markedly improved material utilization and alcohol yield in sake mash fermentation.

• 社団法人日本生物工学会の論文
• 2002-05-25

著者

• Fukuda H

  Division Of Molecular Science Graduate School Of Science And Technology Kobe University

• Fukuda Hideki

  Organization Of Advanced Science And Technology Kobe University

• Fukuda H

  Kobe Univ. Kobe

• Fukuda Hideki

  Department Of Molecular Science And Material Engineering Graduate School Of Science And Technology K

• Fukuda H

  Kobe University

• Fukuda H

  Kobe Univ. Kobe Jpn

• Fukuda Hisashi

  National Research Institute of Brewing

• Mikami Shigeaki

  National Research Institute of Brewing

• IZUWA Shinya

  Suishin-Yamane Honten Co., Ltd.

• Fukuda Hideo

  Dept. Appl. Microbial Technology Kumamoto Institute Of Technology

• Izuwa Shinya

  Suishin Yamane Honten Co. Ltd.

• KIZAKI YASUZO

  National Research Institute of Brewing

• WAKABAYASHI SABURO

  National Research Institute of Brewing

• YAMANE YU-ICHI

  National Research Institute of Brewing

• FUJITA JIN

  National Research Institute of Brewing

• FUKUCHI KAORU

  Okinawa Industrial Technology Center

• SHIMIZU RYU-ICHI

  National Research Institute of Brewing

• HIYOSHI AKIRA

  National Research Institute of Brewing

• Kizaki Y

  National Research Institute Of Brewing

• Fujita Jin

  Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive

• Yamane Y

  Suishin Yamane Honten Co. Ltd.

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