酒精醪の改良に關する研究(第2報) : 甘藷の加壓蒸煮と各種菌類の糖化力について

概要

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Examining the saccharifying activity of enzyme solution obtained by submerged culture of several strains of fungi on the media chiefly composed of sweet potato powder and rice bran, the following rsults were obtained.1) Sweet potato powder was steamed under pressure (30,40,50,60 lb), and the saccharifying activities of enzyme solutions obtained from the cultures of several fungi on it were measured with soluble starch substrate. In Asp. oryzae the saccharifying activity was comparatively independent of the steam pressure applied, but in Asp. usamii the activity was directly proportional to the pressure. This relation lay in Asp. awamori between the above-mentioned two species.2) When sweet potato powder steamed under pressure (30,40,50,60 lb) was acted by enzyme solutions obtained by submerged cultures of several fungi, the pressure difference exerted no great effect on the enzymatic activity of Asp. oryzae and Asp. awamori, but in Asp. usamii and Asp. niger the effect of high pressure on the saccharification was especially remarkable with the starch cooked under 60 lb.3) As for the influence of concentration of enzyme solution on its saccharifying activity, the effect was least in Asp. oryzae, next came Asp. awamori, and in Asp.usamii and Asp. niger the saccharifying activity increased with the concentration of enzyme solution.
公益社団法人日本生物工学会の論文
1954-11-15