麹菌の増殖および酵素生産に及ぼす白米成分の影響 : 蒸し米上における麹菌の増殖(第11報)

概要

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The influence of the chemical components in rice grains used for sake-brewing on the growth and enzyme production of koji-mold was examined. The specific growth rate was found to increase in proportion to the nitrogen content, the lagtime was shortened by nitrogen and potassium, and the maximum oxygen consumption rate was limited by phosphate and potassium. Acid protease and acid carboxypeptidase activities, which are produced in proportion to the mycelial growth, were found to increase with the content of phosphate and potassium in rice grains. On the other hand, the glucoamylase activity per mycelial weight was inversely proportional to the phosphate content in rice grains. Since these chemical components decreased remarkably in proportion to the polishing ratio of rice grains, the polishing ratio affected the relative enzyme activities.
社団法人日本生物工学会の論文