絲状菌類の蛋白分解酵素に關する研究(第2報) : 各種測定方法の比較(其の2)

概要

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In the previous paper, a comparison was made with the various methods employed in the determination of the proteolytic activities of molds and it was observed that the strains having high ability of producing amino acids from soy beans in relatively longer periods of digestion are also powerful in the gelatin-liquefying activity. The suggestion arose from the above results was that the useful strain of Aspergillus flavus-oryzae for the manufacture of 'Shoyu' may be selected by determining its ability of liquefying gelatin.The present paper describes the similar experiments designed to ascertain whether this suggestion holds true in any cases or not, using 8 strains of Aspergilli, picked up from about 100 strains of flavus-oryzae isolated from commercial 'Tane-Koji'.The results obtained were in fair agreement with that obtained in the previous work ; it was clearly oberved that the strains possessing powerful activities of liquefying gelatin also have the high ability of producing amino acids from soy beans in relatively longer periods of digestion.Consequently, it is concluded that the determination of the gelatin-liquefying ability of molds is the most convenient laboratory method to select the useful strain of molds for the manufacture of 'Shoyu'.
公益社団法人日本生物工学会の論文
1953-10-15