Simultaneous Production of Glucoamylase and Acid-Stable α-Amylase Using Novel Submerged Culture of Aspergillus kawachii NBRC4308(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
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概要
- 論文の詳細を見る
We developed a novel submerged culture system of Aspergillus kawachii NBRC4308 using barley whose surface is completely or partly covered with husk. The culture supernatant showed a glucoamylase activity of 150.8 U/ml and an acid-stable a-amylase activity of 7.7 U/ml brought about by the maintenance of a low glucose concentration in the culture system.
- 社団法人日本生物工学会の論文
- 2007-02-25
著者
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Tanabe Masayuki
Res. And Dev. Headquarters For Alcoholic Beverages Asahi Breweries Ltd.
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Kawatsura Katsuyuki
Product & Technology Development Headquarters Asahi Breweries Ltd.
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Shoji Hiroshi
Research Laboratories Of Brewing Technology Asahi Breweries Ltd.
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SUGIMOTO Toshikazu
Research Laboratories of Brewing Technology, Asahi Breweries, Ltd.
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Shoji Hiroshi
Brewing Research & Development Laboratory, Asahi Breweries, Ltd.
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Sugimoto Toshikazu
Brewing Research & Development Laboratory, Asahi Breweries, Ltd.
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Hosoi Kenji
Brewing Research & Development Laboratory, Asahi Breweries, Ltd.
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Shibata Kazunori
Brewing Research & Development Laboratory, Asahi Breweries, Ltd.
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Tanabe Masayuki
Product & Technology Development Headquarters, Asahi Breweries, Ltd.
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Shibata Kazunori
Brewing Research & Development Laboratory Asahi Breweries Ltd.
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Hosoi Kenji
Brewing Research & Development Laboratory Asahi Breweries Ltd.
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Sugimoto Toshikazu
Research Laboratories Of Brewing Technology Asahi Breweries Ltd.
関連論文
- Analysis of Enzyme Production by Submerged Culture of Aspergillus oryzae Using Whole Barley
- Simultaneous Production of Glucoamylase and Acid-Stable α-Amylase Using Novel Submerged Culture of Aspergillus kawachii NBRC4308(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Analysis of Enzyme Production by Submerged Culture of Aspergillus oryzae Using Whole Barley
- Appearance of Poor-fermenting Variants in Brewing Yeast Culture(Microbiology & Fermentation Technology)