麹菌の変異に關する研究 (第2報) : A. 誘發変異について(2)

概要

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The activity of amylase components, the maltase activity and the fermentation products of many variants obtained before from two strains of Aspergillus Oryzae, i.e., "2a" and "U-Sake Short, " were compared with those of their parent strains.1) In the 2a strain α-amylase activity of the variants was remarkably powerful in comparison with that of the parent strain and β-amylase activity was strong in the N_2 variant, but it showed no great difference between the other variants and the parents strain. Maltase activity of the variatns was generally inferior to that of the parent strain. The fermentative production of alcohol and acetic acid angmented prominently in the variants.2) In the "U-Sake Short" Strain α-amylase activity of the variants increased less than that of the variants of 2a strain and β-amylase activity was so weak as to be hardly estimated in the variants and also in the parent strain. Maltase activity of the variant VIId increased considerably in comparison with the parent strain but that of the other variants increase not particularly. Of fermentation products, alcohol increased remarkably in the variants.
公益社団法人日本生物工学会の論文
1953-04-15