切干甘藷を原料とする折衷法酒精製造に白麹菌使用試驗

概要

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Dr. Kitahara reported that in the laboratory experiment the amylase power of Aspergillus Kawachii KITAHARA is stronger than that of Asp. Oryzae.We examined this fact in the saccharification of mash prepared from dried sweet potato by Koji of each mold and got the following results.1. In lower concentration of mash, the amylase power of Asp. Kawachii was alike to that of Asp. Oryzae, but in higher concentration the former was far weaker than the latter.2. In simultaneous termentation of the mash added with starter prepared by Amylo-process, the amount of alcohol produced by using the former species does not differ from that by the latter.3. In accordance with smaller quantities of aldehyde, fusel oil and diacetyl produced in the fermented mash on industsial scale by using the former species, the quality of alcohol obtained by distillation was much better than that by the latter.
公益社団法人日本生物工学会の論文
1950-12-15