液體麹に關する研究 (第2報)

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In this paper, experiments were conducted on the properties of amylase produced in the submerged culture of the Aspergilli and the utilization of the mold culture liquors for saccharification and alcohol fermentation of starchy materials.1. The favorable pH and temperature ranges of amylase produced in the submerged cultures of the strains of Asp. flavus-Oryzae and Asp.niger groups (O-10-1 and R1-4431) were 4.5〜5.5 and 40〜60℃ respectively ; and amylase produced by the strain O-10-1 was inactivated more rapidly with the lapse of time than that produced by the strain R1-4431.2. It was found to be necessary in the amylo-koji process, in which 17.5% by volume of starter ("amylo-shubo") was added, that for obtaining of alcohol yields comparable to those with koji, mold clture liquor (O-10-1 or R1-4431) equivalent to 10% of the mash volume should be added ; and the mold cultures had given alcohol yields equal to those obtained with koji, when the culture liquors were employed at levels of 5 to 15% of the mash volume and 0.3% of pure culture of yeast was added.3. Experiments were conducted to prepare the mixed culture of Aspergillus and yeast ("ekitai-koji shubo"), with a view to replace that of Rhizopus and yeast ("amylo shubo"). When the medium containing 2% corn and 1% soybean-cake was inoculated with the strain of Aspergillus (R1-4431 or O-10-1) and the alcohol yeast, the rate of reproduction of yeast cells was less than that in the "amylo-shubo", while, by using more than 5% of corn, they reproduced at about the same rate as "amylo-shubo" ; but potency of amylase in the latter case decreased to some extent. When 10〜20% by volume of "ekitai-koji shubo" was added to the mash, it was found that alcohol yields nearly comparable to those produced with mold liquor and "amylo-shubo" were obtained.
社団法人日本生物工学会の論文
1951-05-15

液體麹に關する研究 (第2報)

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