液体麹法による醤油の製造に関する研究(第6報) : 遊離グルタミン酸生成に及ぼす温度, pH及び麹菌体増殖の影響

概要

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Influence of temperature, pH and growth of mycelia in the course of mash digestion upon the composition of enzymic decomposition products by "liquid koji" was investigated in order to elucidate the cause by which far less free glutamic acid is produced in the enzymic method than in the ordinary brewing method for soy-sauce production, as descrived in the previous paper. As the result, it became clear that the cause consisted neither in temperature nor in pH but in the absence of mycelial growth in the enzymicmethod. It was evidenced that the growth of mycelia by aeration in the course of mash digestion caused the markedly increased production of free glutamic acid.
社団法人日本生物工学会の論文
1961-11-15