醸造に対するセルレースの応用 : (第2報)セルレース利用による新調味料の製造

概要

論文の詳細を見る
It has already been reported that steamed soybean, steamed defatted soybean or steamed soybean inoculated with Aspergillus oryzae is readily decomposed by the use of cellulase preparations derived from Trichoderma viride or Aspergillus niger.At the same time, shaking or stirring exerted a remarkable influence upon the enzymatic decomposition of those materials mentioned above.In the present report, attempts were made to enhance the rate of utilization of raw materials by using cellulase preparations along with Aspergillus niger protease and bran koji extract of Aspergillus eryzar under the same conditions as reported already, and then to improve the taste and flavor of resulting seasoning liquor after fermentation with salt tolerant lactic acid bacteria and yeast in the presence of sodium chloride at a 13 percent concentration.Those materials were degraded almost completely within 6 to 8 hr at 40℃ pH 5.0,with stirring at a rate of 1500 rpm.After fermenting and ripening for 80 days room temperature, the rate of utilization could be increased to about 80 percent with the consequent result that the amount of amino acids responsible for good taste was increased.
社団法人日本生物工学会の論文
1964-06-15