液體麹法による酒精製造に關する研究 : (第5報)液體麹酒母法について

概要

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As it is too complicated to use Ekitai-koji (Submerged culture of mold for saccharification) besides Amylo-shubo, we investigated Ekitai-koji-shubo as the starter for alcohl fermentation.1) It is recognized that Ekitai-koji-shubo can be used as starter and starch-saccharifying agent for alcohol fermentation, because, even when yeast is inoculated to Ekitai-koji during its preparation, the starch-saccharifying activity does not weaken.2) The addition of Ekitai-koji-shubo at a concentration of 5% to mash is enough as saccharifying agent and also as starter.3) It produced no significant effect on the preparation of Ekitai-koji-shubo by the use of dextrin fermenting Schizosaccharomyes pombe.4) As the alcohol yield by the Ekitai-koji-shubo process is somewhat variable in combine both processes for the industrial production of alcohol. But the Ekitai-koji-shubo process will be promising when the culture conditions of mold are improved.
社団法人日本生物工学会の論文
1953-09-15