清酒醸造工程中の核酸系成分および関連酵素系について : (第1報)清酒麹の核酸系成分および関連酵素系について

概要

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The authors studied on the distributions and changes of nucleic acid related substances and their degrading enzymes in the process of Koji making and also the influence of the environmental gas component on their production.The phosphate components of Koji were divided into several fractions by the method of Schmidt-Thannhouser, and then determined by Fiske-Subborow's method at designated intervals. Distribution of total phosphorus remained almost the same as its initial distribution, but the amount of acid soluble phosphorus reached a maximum 40 hours after the beginning of Koji making.After the fractionation of nucleic acids containing acid soluble phosphor by ion exchange chromatography, the nucleic components were determined by absorption of 269mμ. Nucleic bases and nucleosides as the major components were increased. On the other hand, both ATP and ADP were decreased gradually in the course of the process.The nuclease activities of Koji extracts obtained by the regular process increased with the lapse of time but when these extracts were prepared under the condition rich with CO_2 less nuclease activities and smaller amounts of the basic components were observed.
公益社団法人日本生物工学会の論文
1968-01-25