酵素消化による醤油製造に關する研究 : (第2報)表面培養と振盪培養におけるProteaseの生産

概要

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1) As the surface culture (semi-solid culture) means solid culture in high humidity, it is necessary to select the strains suitable for such condition. Of 25 strains of Aspergillus examined, No. 8,No. 18 and No. 21 strains have been selected as suitable for that purpose.2) The optimum digestion temperature was 40〜55℃ in these strains.3) The results obtained from the experiments on culture condition showed that 6〜7 days were required to utilize the raw material highly, but the digestion period had to be prolonged to shorten the culture period.4) The addition of wheat bran koji promoted the proteolytic activity of mash and hte koji added would be utilized as the carbon source in the ripening of mash.5)CaCO_3 did not promote the enxymatic digestion, and the inhibition limit of NaCl was 2.5%.6) In the production of protease by shake culture, 3% wheat bran medium was preferable to synthetic medium, but the proteolytic activity was always lower than that of solid culture. This fact may be easily understood, because protease is produced in larger quantity when sporulation takes place.
社団法人日本生物工学会の論文
1954-12-15