液体麹法による醤油の製造に関する研究(第2報) : 麹菌プロテアーゼ生産用液体培地の選択

概要

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To select suitable media for the protease production in submerged culture, twenty-eight natural media consisting of wheat bran, soybean meal and tap water were used for test on shaking culture of Asp. oryzae var. microsporus R96V selected in the preceding study.Addition of calcium carbonate (0.5%) to those media did not always increase the protease yield. The protease production attained to its maximum when the media contained 2% wheat bran and 0.5% soybean meal.In these experiments, definite relations between the C : N ratio and the protease yield were not recognized.The protease production by submerged culture in jar-fermenter under aeration and agitaion was not inferior to that by shaking culture.
社団法人日本生物工学会の論文
1958-03-15