リンゴ加工に關する研究 (第12報) : 液内培養法による糸状菌ペクチン分解酵素の生産 (XII)

概要

論文の詳細を見る
Aspergillus niger strain No. 55,a powerful producer of pectic enzyme selected by koji-process, could produce this enzyme considerably in submerged culture, using such natural medium as corn-wheat bram mixed with an apple-pomace. pH of this medium in shake culture sank down to about 3.0 on the second day after inoculation. Adjustment of this pH-change with either CaCO_8 or NaNO_8 led to insufficient enzyme accumulation. The most suitable C : N ratio of components of the medium for the enzyme production was about 16 : 1. The amount of the apple-pomace to be added was more adequate in 0.2〜0.5% than in excess. When cultured in a small jar, the enzyme production in this modium was more satisfactory than in the shake culture, and the addition of the culture liquid so obtained to an apple-juice in 5% could bring about its complete clarification in 120 min at 40℃. Considering the enzyme activity produced as well as the effects on flavor or taste of the apple juice, the most suitable concentrations of the materials in the culture medium were found to be 2% corn, 1% wheat bran and 0.2% apple pomace, respectively.
社団法人日本生物工学会の論文
1954-09-15