液体麹の酵素バランスおよびその清酒醸造への応用(第3報)

概要

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In an effort to obtain fungal culture fluid suitable for preparing sake-mash (moromi) as a rice-koji substitute, a strain of Aspergillus oryzae was cultivated in jar fermentors with a medium containing liquefied rice flour (cf. preceeding report). With culture conditions applied (temperature : 30℃, pH maintained : ca. 5.5,agitation speed : 300 rpm and aeration rate : 1 vvm), the following enzyme activities were attained in 72hr culture filtrate.Alpha-amylase : 1200 U/ml, glucamylase : 18 U/ml, acid protease : 1.0 U/ml, and protease (pH 7.0) : 4.0 U/ml.Respiratory activity (Q_<02>), specific growth rate (μ) and specific rate of enzyme formation (ε) were followed in the course of culture.The formation of proteases and α-amylase were apparently growth-associated, while that of glucamylase lagged behind growth.Test mashes were prepared with the culture fluid and steamed rice.Though the quality of finished mash-filtrate was insufficient, a relatively good result was obtained when the culture fluid added was 50 % by volume of total water to be added to steamed rice.
社団法人日本生物工学会の論文