清酒醪の発酵管理に関する研究 : (第9報)α米による麹の製造とその酵素力

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Production of koji using α-rice was studied.1. Thirty to forty ml of water (containing K_2HPO_4 0.25%, NaNO_3 0.5% respctively) per 100 gr of α-rice was availiable for seikiku water : (water to be absorbed in α-rice)2. Two hundred mg of mold starter (tane koji) was suspended in 100 ml of seikiku water (pH 6.5), and then the mold starter-suspension was sterilized with diethylpyrocarbonate (80-100 ppm). After 1 hour of diethylpyrocarbonate-addition, 100 gr of α-rice was added to this suspension and koji-mold was cultured for 38-40 hrs in the incubation room for koji making (at, 32-38℃; 80-95% humidity). α-Rice koji free from bacteria and yeast was thus produced.3. Effects of salts, amino acids, saccharides and pH in seikiku water on amylase and protease formation in α-rice koji were examined. Results were obtained as follows.a. Ca, Mg and Mn (0.01 M in seikiku water) enhanced the formation of amylase and protease, whereas Cu, Fe and Al (0.01 M) suppressed them and Cu, Mn, Co and Al completely inhibited the growth of koji-mold at 0.1 M in seikiku water. Also Zn and Ba suppressed the formation of saccharifying amylase and alkaline protease.b. Formation of alkaline protease was enhanced markedly by the addition of Na-glutamate and Na-aspartate, and considerably by alanine, β-alanine, glycine and aspartic acid, whereas it was suppressed by cysteine and tyrosine. Formation of acid protease was slightly suppressed by addition of amino acids except for alanine and glycine. Cysteine, β-alanine and valine suppressed amylase formation.c. Formation of amylase or protease was not influenced by addition of saccharides (2%), except that mannose slightly suppressed amylase formation and sorbose slightly suppressed acid protease formation. But at a higher concentration of glucose (6%) formation of amylase and alkaline protease was suppressed remarkably.d) In the pH 8.0 vicinity of seikiku water, formation of alkaline protease was enhanced remarkably, whereas formation of acid protease was suppressed slightly. At a pH of 3.5,formation of amylase and alkaline protease was suppressed.
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清酒醪の発酵管理に関する研究 : (第9報)α米による麹の製造とその酵素力

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