酒精醪の改良に関する研究 (第17報) : 菌類液体培養アミラーゼによる馬鈴薯澱粉の分解生成物について

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The authors studied the degradation products of potato starch by the amylase from the submerged culture of Asp. oryzae, Asp. awamori var. fumeous, Asp. usamii, Asp. niger and Rh.javanicus.1) By using Asp. oryzae, the production of dextrin was remarkable and followed with maltose, while that of of total reducing sugar and glucose was not good.2) In the case of Asp. awamori var.fumeous, the production of maltose was not so good as in Asp. oryzae, but that of tottal reducing sugar and glucose was better.3) In the case of Asp. usamii, the production of maltose was worse, but that of total reducing sugar and glucose good, and the saccharification continued long.4) In Asp. niger, like Asp. usamii, the saccharification was good and continued long.5) Rh. jawanicus produced a large amount of glucose and total reducing sugar, but not much of maltose and dextrin.6) When potato starch was cooked with steam under pressure and used as the substrate, the amylase in submerged culture acted easily on it. The production of total reducing sugar and glucose increased in parallel with the steam pressure, but maltose and dextrin were irregular in their production.
社団法人日本生物工学会の論文
1958-06-15