酒精製造に於ける糖化と醗酵速度に関する研究 (第1報) : アミロ法, 折衷法, 液体麹法に依る醪醗酵経過の比較
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The authors examined the change of several components in the mashes made by amylo-, amylo-fusuma-koji, and amylo submerged koji-types, and compared the relations between the saccharification of dextrin and the fermentation velocity. The relations differ from one another with the mash-type and the fermentation period, until the saccharification and the fermentation finally attain an equilibrium. The results are summarized as follows : 1) a. Amylo-mash.The first period : saccharification >fermentation The second period : saccharification<fermentation b. Amylo-fusuma-koji-mash The first period : saccharification<fermentation The second period : saccharification=fermentation c. Amylo-submerged koji-mash using 20% Shubo The first period : saccharification>fermentation The second period : saccharification≦fermentation d. Amylo-submerged koji-mash using 30% Shubo The first period : saccharification<fermentation The socond period : saccharification=fermentation2) The fermentation velocity in the most vigorous period of each mash can be expressed by y=a e^<nt> (y : the rate of the total reducing sugar utilization (%), t : time (hr), a, n : coefficient), because the relationship between t and log y is a straight line. And then the velocities should be compared with one another by the values of n. log e. These are in the following order : amylo->amylo submerged koji-(30% shudo)≧amylo submerged koji- (20% shudo)>amylo-fusuma-koji-mash.
- 公益社団法人日本生物工学会の論文
- 1956-07-15
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