酵素によるしょう油こうじ菌体量の定量および菌体量の醸造上の意味

DOI Web Site
  • 加藤 威
    キッコーマン醤油株式会社関西工場研究課
  • 小林 邦男
    キッコーマン醤油株式会社関西工場研究課
  • 泉 保廣
    キッコーマン醤油株式会社関西工場研究課
  • 花岡 嘉夫
    キッコーマン醤油株式会社関西工場研究課

書誌事項

タイトル別名
  • An Enzymatic Method for the Estimation of the Mycelial Content of <i>Shoyu koji</i> and the Significance of its Content in <i>Shoyu</i> Production
  • コウソ ニヨル ショウユ コウジキンタイリョウ ノ テイリョウ オヨビ キンタ

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説明

An enzymatic method was devised for the estimation of mycelial content of Shoyu koji and the significance of its content in Shoyu production was studied.<br> The crude enzyme preparation, containing β-1, 3-glucanase and chitinase, was separated from the culture fluid of B. circulans (IAM 1165). This enzyme had the lytic activity on the cell walls of Asp. sojae X-816 and liberated N-acetylglucosamine. Determining the liberated N-acetylglucosamine as a clue, mycelial content was calculated.<br> Correlation analyses of mycelial content vs. various indications for Shoyu production yielded following correlation coefficients, mycelial content vs. protease activity of koji: 0.693, ** vs. amylase activity of koji: 0.723, ** vs. degradation rate of total-N in koji digestion: 0.602, ** vs. ratio of amino-N to total-N in koji digestion: 0.314, vs. ratio of glutamic acid to total-N in koji digestion: 0.595.**<br> As the result of contigency table tests, there existed no relation between spore formations of koji and either the mycelial content or the degradation rate of total-N.

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