麺麹の製麹時間について

秋山 裕一, 石川 不二夫

doi:10.6013/jbrewsocjapan1915.49.121

書誌事項

タイトル別名

On the time of Koji-making process

説明

In order to shorten the time of Koji-making process, we selected a strain with the most active amylase from about 200 of Koji molds. Asp. oryzae s. str. S7 was the best. Maltase, limit dextrinase and amylase activities of this strain was strongest among Asp. oryzae sp.<BR>The amylase production ran parallel to the production of CO₂ (growth of mold), while malt ase was produced later. Maltctivity was one of the limiting factor for alcoholic fermenta tion. We could shorten the time Koji-making from 40 hours to 30 hours.

収録刊行物

日本釀造協會雜誌

日本釀造協會雜誌 49 (3), 121-115, 1954

公益財団法人日本醸造協会

詳細情報詳細情報について

CRID: 1390001206077142272

NII論文ID: 130004321218

DOI: 10.6013/jbrewsocjapan1915.49.121

ISSN: 21864004; 0369416X

本文言語コード: ja

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