微生物の生産する酵素並に其の利用に関する研究(第1報) : 麹菌のプロテアーゼ及びアミラーゼ生産に就いて

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1) Selecting 5 strains from each group, the authors cultured the black and the greenish-yellow aspergilli on rice, wheat bran and liquid medium, and compared the activities of protease and amylase produced in these media with one another.2) In the solid and the shake cultures the production of protease and amylase rose to a peak in about 30〜40 hr, but in the surface culture within 5〜10 days.3) The protease of the balck aspergilli, whatever be its cultural origin, acts best at an acid reaction. However, the protease of the greenish-yellow aspergilli varies in its pH dependence with the culture media. So the protease from wheat-bran koji and shake culture had two pH optima, -one on the acid side of neutrality, and the other on its alkaline side-, while the enzyme from rice koji had only one optimum on the acid side.4) Of the amylases produced, s-amylase predominates in the black aspergilli, and α-amylase in the greenish-yellow ones.
公益社団法人日本生物工学会の論文
1957-03-15