醤油保存に関する研究(第1報) : Aspergillus sojaeの生産するEsteraseについて

概要

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n-Butyl p-hydroxy benzoate is widely used as a preservative for soy sauce, but this material is enzymaticaly decomposed in raw soy sauce. This enzyme is produced by Asp. sojae and has the following characteristics.1. It is a kind of Esterase and its optimal pH is 6.0.2. The activity of this enzyme is almost inactivated after heating at 50℃ for 10 minutes, but in the presence of sodium chloride this enzyme is not lost in the same condition.3. This enzyme is rather stable for many inhibitors and activators, but in the presence of high salt concentration the enzyme reaction is much inhibited.4. For methyl, ethyl and n-propyl ester this enzyme showed the same pattern as for butyl ester.5. The longer the period for the aging of soy sauce mash, the greater ther enzyme activity was depressed.
公益社団法人日本生物工学会の論文
1962-12-15