清酒醪中に於ける酵素力の消長 : 清酒に関する酵素の研究 (第1報)

概要

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The fluctuation of the activities of enzymes in the mash of sake was investigated, and the results were as follows : 1) The activity of α-amylase decreased slowly in the early stages and then remained almost constant till the end of fermentation.2) Not only the total saccharifying activities, but also the reducing sugars in the mash showed the changes similar to those of α-amylase.3) The activities of proteases, which were determined by the strength of gelatin digestion , were found to be affected by temperature and the amount of amino acids in the mash.4) However, the activities of proteases which were determined by the strength of casein digestion showed irregular changes. The activity of acid protease sysmet was usually found to be superior to alkaline protease system, and both these proteases remained till the end of fermentation.
公益社団法人日本生物工学会の論文
1956-03-15