清酒釀造中に於ける各成分の變化 (第5報) : 生〓系酒母のアミノ酸の生因に就て (其の1)

概要

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In the revious paper, the authors inferred that the digestion of N-compounds in yamahai-moto is not only due to the proteolytic action of rice koji but also to enzyme of some other micro-organism.Subsequently, it was investigated whether the rice koji has the activity of forming the formol-N from rice protein at the same pH as in yamahai-moto making. Although this attempt ended in a failure, some interesting facts were found in moto-making. These are as follows : - 1) Under the condition of sake-brewing, the dissolving of rice protein is due to the activity of acid protease system of rice koji used.2) In the actual plant process of moto-making, the proteolytic activity of rice koji is influenced by the actual surface area for it, so that it is accelerated by the destruction of rice by amylase system.3) The acid protease system of mould is not related to the decline of the formol-N coefficient of sake in yamahai-moto.
社団法人日本生物工学会の論文
1956-01-15