強力なタンナーゼを生成する麹黴屬絲状菌の檢索並に檢索菌種の代用醤油製造への鷹用

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Among 61 strains of Aspergillus fungi, we searched for the species which produce the most active Tannase and found them to be Aspergillus japonicus and Aspergillus Oryzae Forma Tannase (abbreviated to "Aspergillus Oryzae F.T." hereafter). The result of the test on the optimum temperature for the Tannase production of these two fungi showed that it was 30° to 37℃ for Asp. japonicus and 37℃ for Asp. Oryzae F. T. The optimum pH value for the Tannase production of these two strains was ca. 5.0. In the preparation of acorn-Koji, that is, when cultured on acorn, Asp. japonicus decomposed about 40%, and Asp. Oryzae F. T. decomposed about 20% of the total tannin contained in acorn.On steeping each of the acorn-Koji of these fungi in water and incubating it for 7 days at 37℃, the decomposition of the residue of tannin proceeded slowly and the decomposition ratio was about 20% of the total tannin contained in acorn in the case of the Koji of Asp. japonicus and about 6% in the case of the Koji of Asp. Oryzae F.T.. Culturing these fungi on acorn to which a small quantity of wheat bran was added, the growth of these fungi was promoted and the tannase activity was strengthened and the tannin decomposition ratio during the culture was raised to about 71% in the case of Asp. japonicus Koji and to about 52% in the case of Asp. Oryzae F.T. Koji. The result of the comparative tests of the activity of amylase and Protease in each of acorn-Koji of these fungi showed that the Koji of Asp. Oryzae F.T. was superior to the Koji of Asp. japonicus. The acorn-Koji of these fungi showed a marked effect on removing disgusting fishy smell of substitute soy and providing it with a color resembling that of genuine soy.
公益社団法人日本生物工学会の論文
1949-04-15

強力なタンナーゼを生成する麹黴屬絲状菌の檢索並に檢索菌種の代用醤油製造への鷹用

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