液體麹法による酒精製造に關する研究 : (第3報) 液體麹アミラーゼの諸性質

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We investigated on the properties of amylase in the submerged cultures of several strains that we selected.1) The opt. pH 4〜5 and the opt. temp. was 40〜60℃.2) The amylase of black Aspergilli (Asp. niger spec.(□1P)) was acid tolerant and showed saccharifying activity, even in a medium of pH2.3) The maltase of black Aspergilli was strong and that of yellow Aspergilli (Asp. Oryzae spec.(095)) was weak. 4) The heat tolerance of the amylase of black Aspergilli was stronger than that of yellow Aspergilli. 5) When the saccharifying activity was measured with a small quantity of amylase solution, it mas very high in yellow aspergilli ; on the contrary, high activity appeared in black aspergilli by using a large quantity of the amylase solution.
社団法人日本生物工学会の論文
1953-07-15