糸状菌類のDiastase組成に關する研究 : (第12報)Monascus属菌のDiastase解析

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Certain species of Monascus have long been utilized as saccharifyers for manufacturing"auchu"-a celebrated reddish colored liqueur in Formosa.(1) The authors' own method of enzyme-analysis was applied upon the twelve species of Monascus.a) α-Amylase could scarecely be detected in wheat-bran or steamed rice cultures of any species of Monascus.b) Species of Monascus can be classified into 4 groups in accordance with their activities of amylase and maltase, namely : (I). powerful in both enzymes; (II). powerful in amylase but feeble in maltase; (III). feeble in amylase but powerful in maltase and (IV). two enzymes are both feeble.(2) Some efforts were performed for isolating mold maltase from β-typed amylase by using Monascus pilosus, the most representative species of the third group.a) At the sacrifice of greater part of maltase itself, the authors obtained an enxyme prepararion which has the activity ratio(maltase : amyloglucosidase)about 80,starting from water extract of wheat-bran culture having the ratio of 4.7. This shows that a maltase of real sense which has hitherto been doubted also exists in molds.b) Slight amylolytic activity, remaining obstinately in the maltase prepararion, was found to be caused by the hydrolysis of the amylose moiety of starch. Accordingly, the authors proposed an opinion that the mold-maltase appears to split out glucose molecules one by one from the reducing end of the chain of their α-1,4 linkages.c) Activities of isomaltase and transglucosidase were also detected in the maltase preparation, but the connrmation is remained for future experiments whether the activities are combined properties of maltase or attributed to the contamination of foreign enzymes.
公益社団法人日本生物工学会の論文
1954-12-15

糸状菌類のDiastase組成に關する研究 : (第12報)Monascus属菌のDiastase解析

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