酒精醪の改良に関する研究(第15報) : ペーパークロマトグラフィーによる液体麹中の糖類の檢出と定量について(其の1)

概要

論文の詳細を見る
The authors made submerged Koji with several strains of fungi, using sweet potato as substrate. Identification and quantitative estimation of the sugars which were produced in submerged Koji were carried out by means of paper chromatography, and the following sugars were detected : Glucose, α-disaccharides (ASO's Sakebiose, FUKINBARA's x-sugar), maltose, β-disaccharides (ASO's Kojibiose, FUKINBARA's x'-sugar), isomaltose, panose and higher oligosaccharide.According to the results of quantitative estimation, the production of glucose was most remarkable in the submerged Koji, but it varied as follows with the kind of molds : 16.5% is Asp. usamii, 15.4% in Asp. awamori var. fumeus, 13.5% in Asp. oryzae, and 12.5% in Asp. niger. The production of other sugars was generally in a small quantity, and it varied also with the strain of fungi and the age of culture.
社団法人日本生物工学会の論文
1958-03-15