米麹におけるProtease組成の変化

概要

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Studies on the relationship between time-courses of pH and protease formation in rice-koji were undertaken and the following results obtained.1) Rice media having definite pH values were prepared by steeping rice in buffer solutions followed by steaming. At a pH of ca. 4,formation of neutral and alkaline protease groups was suppressed, whereas that of acid proteases was not. In the vicinity of pH 6,the formation of acid proteases was suppressed, whereas that of neutral and alkaline groups enhanced considerably.Such tendencies were observed also in shaken as well as stationary cultures with the modified CZAPEK-DOX medium.2) That the ratio, (acid proteases/neutral+alkaline proteases), is remarkably high in rice-koji prepared from highly polished rice as compared with ones polished to lower degrees was presumed to be due to the lower pH-level maintained in the former during incubation.3) Change in the above ratio in response to incubation temperature was also supposed to be due to the different pH-levels of rice-koji brought about by the effect of different temperatures.
公益社団法人日本生物工学会の論文
1960-09-15