麹菌に關する研究(第2報) : 固体培養に於る酵素生産(其の2)

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It was examined about the Amylase of strains "long" (No.1), "short" (No.7) and Aka Koji (No.10) by cultivating them on rice, rice-bran and the mixture of soy-bean meal and bran (7 : 3). Among them the strain Aka koji" was found to produce amylase very weak, and in the culture on rice α-Amylase was almost not contained and acid fast β-Amylase + Maltase also quite little. I compared the production of Amylase in Pfeffer's solution containing 5% Potato starch and the same added with CaCo_3.In the culture with CaCo_3 pH of medium was 5.2,and α-Amylase and β-Amylase + Maltase way very strong, while in that without CaCo_3 pH was 2.0 and α-Amylase was almost null, and acid fast Amylase quite little.When the strain Aka koji" was cultured at pH less than 3.2,it seems likely to retard the production of α-amylase and besides acid fast amylase.
公益社団法人日本生物工学会の論文
1950-06-15