酒精醪の改良に関する研究(第16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検出と定量について(其の2)

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The authors used corn meal, wheat bran and rice bran as the culture media of Asp.oryzae, Asp. awamori var. fumeus and Asp. niger.The identification and quantitative estimation of the sugars produced in submerged Koji were carried out by paper chromatography.1) Xylose, glucose, α-disaccharide, maltose, β-disaccharide, isomaltose and panose were detected on the chromatogram of submerged koji made from corn meal. Of these sugars, glucose was particularly abundant and its amount attaind to 17.5% in Asp. awamori var. fumeus.2)In the submerged Koji of Asp. niger made from wheat bran, xylose, glucose, α-disaccharide, maltose, β-disaccharide, isomaltose, panose and higher oligosaccharide were found, but, among these sugars, xylowse, panose and higher oligosaccharide were missing in the submerged Koji of Asp. oryzae, and α-disaccharide, panose nad higher oligosaccharide were not found in that of Asp. awamori var. fumeus.3) In the submerged Koji of Asp. oryzae made from rice bran, xylose, glucose, α-disaccharide and maltose were found.
社団法人日本生物工学会の論文
1958-04-15