機械製麹における湿度管理の基礎的考察

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In this paper, were presented some basic informations useful for controlling the relative humidity (RH) of the air supplied to heap cultures in making rice-koji (for sake making) and mold bran (by Asp. oryzae).(1) The equilibrium relative humidity (ERH) of rice koji as well as wheat bran koji was ranged between RH 90〜100 per cent in the course of culture. So far as the moisture content was not less than 25 per cent, ERH was higher than 90 per cent. ERH of a koji in which the mold had been grown considerably was shown to be a little higher than that of the starting medium as compared these at the same moisture level.(2) At a reasonable aeration rate, which could be estimated by the equation presented previously, RH of the air passing through the heap became quickly a value nearly equal to ERH of the koji. For instance, supplied air having a RH value of ca. 70 per cent could be raisewd up to ca. 95 per cent while it passed through the heap 0.1m in height in the above condition. The heap height necessary for such an equillibration became less as the culture was older.(3) Production of enzymes, proteases and amylases, was strongly influenced by the RH of atmosphere around the koji particles. This was presumed to be caused by not only the primary (direct) but also the secondary (indirect) effect of RH. Low RH(e.g.80〜70 per cent) caused te promt lowering of respiratory activity ; enzyme productivity was also suppressed when such a low humidity was maintained for a long period. The younger the culture was, the more difficult was the recovery of the lowered actvity after introducing air having sufficient humidity. In the initial phase of culture, a high RH level (e.g. 95〜100 per cent) was required for reasonable rates of germination and growth in the lag phase.
社団法人日本生物工学会の論文
1963-06-15

機械製麹における湿度管理の基礎的考察

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