絲状菌類のDiastase組成に關する研究(第11報) : 精酒の醗酵中に於けるDiastaseの消長

概要

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In the manufacture of sake, yeast-fermentation takes place simultaneously with saccharification of steemed rice by koji-diasgtase.In this paper, authors proposed a tentative method for determining the diastatic power in the fermenting mash.Diastatic enzymes of the mash can be extracted easily and with safety by 1% saline solution when the reaction of the mash is adjusted previously to pH 6.0.Diastase is precipitated from the extract by ethanol, and an aliquot of the precipitate is used for determining the diastatic power.An example of the actual result obtained by using the mashes of "Gekkeikan", one of the most celebrated brands of sake, is summarized as follows.β-typed amylase and maltase were maintained almost without change during fermentation, and by filtration, over 80% of these enzymes went to the filtrate-newly-made or unpasteurized sake-, and the resting 20% to the pressed cake.The activity of α-amylase decreased slowly day by day, but about 80% of the initial activity remainded until the time of filtration, and then was divided between the filtrate and the cake at the ratio of 40 and 60 per cents respectively.
公益社団法人日本生物工学会の論文
1953-09-15