酒精醪の改良に関する研究 (第18報) : 菌種液体培養β-アミラーゼによる可溶性澱粉の分解生成物について

概要

論文の詳細を見る
1) The authors measured total reducing sugar, non-fermentable sugar (dextrin) and fermentable sugar (maltose and glucose) which were produced from soluble starch by the β-amylase prepared from the submerged culture of Asp. oryzae, Asp. awamori var. fumeus. Asp. usamii, Asp. niger and Rh. javanics.2) The production of dextrin and maltose was not so much, and there was found no definite reaction between the reaction time and the sugar production.3) The longer the reaction time of β-amylase, the larger the amount of total reducing sugar and glucose produced.4) The fungus which produced a large amount of total reducing sugar and glucose by β-amylase was Asp. niger, and it was followed by Asp. usamii and Asp. awamori var. fumeus. Rh. javanicus was somewhat inferior and Asp. oryzae was weak in β-amylase.
社団法人日本生物工学会の論文
1958-06-15