醸造に対するセルレースの應用 : (1)大豆の分解に及ぼすセルレースの作用

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Ordinary soysauce brewing requires about one year for its prodution owing mainly to slow digestion of mash under the high concentration of Sodium chloride. The rate of utilization of raw materials is extremely low. In addition, various apparatus with large capacities, such as the hydraulic press or expellar, and numerous workmen, are indispensable for the separation of abundant soysauce filter cake.The So-called process for the production of soysauce using hydrolysis with hydrochloric acid and digestion with Aspergillus oryzae Koji was developed, but this procedure caused an excessive decomposition of carbohydrates and the formation of inhibitors to fermentation. Other processes using bacterial protease along with koji were also investigated. The above-mentioned process, however, produced no appreciable improvements in the rate of utilization of materials and in the shortening of duration for brewing.An attempt was made to decompose steamed soybean or defatted soybean or steamed soybean inoculated with Aspergillus oryzae by the use of cellulase preparatioins derived from Trichoderma viride or Aspergillus niger which were manufactured industrially in Japan.Although those cellulase preparations exerted a favorable influence upon the decomposition of the aforementioned materials, shaking or stirring even enhanced the desired effect.The most remarkable effect was obtained after mixing raw materials at a rate of 1000 r.p.m. with enzyme solution containing cellulase at a concentration of 0.4 to 1.0 percent against at 40'C, PH 4.0 for 10-15 hr.
社団法人日本生物工学会の論文
1963-10-15

醸造に対するセルレースの應用 : (1)大豆の分解に及ぼすセルレースの作用

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