絲状菌類の蛋白分解酵素に関する研究(第5報) : 実用麹菌の蛋白分解力に就て(其の1)

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The proteolytic activities of 89 strains of molds were compared with one another by three methods, i.e., by the determination of gelatin liquefying power and of casein digesting power, and by HANZAWA-SASAKI's milk-agar digestion method. The molds employed were strains of Asp.flavus-oryzae practically used in various fermentation industries manufacturing such as "shoyu", "miso", "sake" and spirits. 1) The difference of proteolytic activities, lying between the extreme strains of molds, is indicated as the ratio of 7 to 1,when compared by the gelatin liquefying and the casein digesting power. 2) As the result of the examination on the general tendencies of the proteolytic activities of each group of molds discriminated by the practical applications as above, it can be said that the group for spirits making is generally inferior to the others in the activity. On the other hand, no definite characteristics can be seen in the case of the group for "sake" or "miso" making. The group for "shoyu" making which is usually accepted as having high proteolytic power shows the marked superiority to any other group in the gelatin liquefying activity-this holds not true in the activities for casein and milk-agar-and this fact is very interesting in connection with the previous conclusions that we can obtain the high proteolytic strains useful for the "shoyu" making on the basis of their gelatin liquefying activities.
公益社団法人日本生物工学会の論文
1954-01-15

絲状菌類の蛋白分解酵素に関する研究(第5報) : 実用麹菌の蛋白分解力に就て(其の1)

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