液體麹法による酒精製造に關する研究 : (第4報)液體麹の使用方法と糖化醗酵試驗

概要

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1) The method of inoculating the cultures of Aspergilli directly to the mash, so-called Amylo-process, had given no good result.2) The method of inoculating Rh. javanicus to the mash after its saccharification with submerged mold culture produced very satisfactory results in subsequent alcohol fermentation. Therefore, it may be said that this combined method is best suited to industrial application.3) In the experiments of alcohol fermentation using three spirit yeasts, Hefe D, yeast K and Rasse II, Hefe D was found to be superior to the others.4) The cooked mash liquefies quickly, when it is mixed with submerged mold culture and held at 50〜60℃ for five min. 5) The addition of submerged mold culture to the mash at a concentration of 2 vol. % is sufficient for the purpose of alcohol production.
社団法人日本生物工学会の論文
1953-08-15