Mode of α-Amylase Production by the Shochu Koji Mold Aspergillus kawachii(Microbiology & Fermentation Technology)
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概要
- 論文の詳細を見る
Aspergillus kawachii produces two kinds of α-amylase, one is an acid-unstable α-amylase and the other is an acid-stable α-amylase. Because the quality of the shochu depends strongly on the activities of the α-amylases, the culture conditions under which these α-amylases are produced were examined. In liquid culture, acid-unstable α-amylase was produced abundantly, but, acid-stable α-amylase was not produced. The acidunstable α-amylase was produced significantly when glycerol or glucose was used as a carbon source, similarly to the use of inducers such as starch or maltose. In liquid culture, A. kawachii assimilated starch at pH 3.0, but no α-amylase activity was recognized in the medium. Instead, the α-amylase was found to be trapped in the cell wall. The trapped form was identified as acidunstable α-amylase. Usually, acid-unstable α-amylase is unstable at pH 3.0, so its stability appeared to be due to its immobilization in the cell wall. In solid-state culture, both kinds of α-amylase were produced. The production of acid-stable α-amylase seems to be solid-state culture-specific and was affected by the moisture content in the solid medium.
- 社団法人日本農芸化学会の論文
- 2003-10-23
著者
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KATO Taku
Department of Pediatrics, Tohoku Rosai Hospital
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SHIMOI Hitoshi
National Research Institute of Brewing
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ITO KIYOSHI
National Research Institute of Brewing
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Kato Taku
Department Of Molecular Biotechnology Graduate School Of Advanced Sciences Of Matter Hiroshima Unive
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Kato Taku
Department Of Molecular Biotechnology Hiroshima University
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NAGAMINE Kazuki
National Research Institute of Brewing
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MURASHIMA Kenji
Department of Molecular Biotechnology, Hiroshima University
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Murashima Kenji
Department Of Basic Science And High Technology Research Center College Of Industrial Technology Nih
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Murashima Kenji
Department Of Molecular Biotechnology Hiroshima University
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ITO Kiyoshi
National Research Institute of Brewing:Department of Molecular Biotechnology, Hiroshima University
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Kato Taku
Department of Brewing Microbiology, Asahi Breweries Ltd.
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Shimoi Hitoshi
National Research Institute of Brewing:Department of Molecular Biotechnology, Hiroshima University
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KATO Taku
Department of Agricultural Chemistry, Faculty of Agriculture, Tohoku University
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