麹のアミラーゼおよびプロテアーゼ増強に関する研究 : (第3報) クロレラ麹のアミラーゼおよびプロテアーゼの力価と〓麹の力価との比較研究

概要

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The previous experiment has proved that the amylase activity of copra meal Koji is considerably inferior to that of wheat bran Koji, but its protease is much superior, especially in peptonization.It was also found that the amylase activity of copra meal Koji was increased by adding starch or maltose to copra meal, but not affected by adding glucose.In this experiment, Chlorella Koji was manufactured by inoculating a mixture of Chlorella powder and copra meal (7 : 3), which was mixed with water and sterilized under steam pressure, with the spores of Asp. oryzae (Eiken) and incubating at 30℃ for 5 days.The amylase activity of Chlorella Koji was approximately the same as that of wheat bran Koji, but its protease activity was superior to that of rice bran Koji.
社団法人日本生物工学会の論文
1958-10-15