Enhancement of Acid-Resistant <i>α</i>-Amylase by Addition of Sesame and Skim Milk in Liquid <i>Koji</i>

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  • KODAMA Daiki
    Graduate school of Environmental Engineering, The University of Kitakyushu
  • MIKAI Saki
    Graduate school of Environmental Engineering, The University of Kitakyushu
  • I Nanako
    Graduate school of Environmental Engineering, The University of Kitakyushu
  • MATSUO Shohei
    Graduate school of Environmental Engineering, The University of Kitakyushu
  • HATAKEYAMA Atsushi
    Alcohol Research & Institute, OENON Holdings, Inc.
  • MORITA Hiroshi
    Faculty of Environmental Engineering, The University of Kitakyushu

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Other Title
  • 液体麹におけるゴマ及びスキムミルクの添加による耐酸性<i>α</i>-アミラーゼの増強
  • 液体麹におけるゴマ及びスキムミルクの添加による耐酸性α-アミラーゼの増強
  • エキタイ コウジ ニ オケル ゴマ オヨビ スキムミルク ノ テンカ ニ ヨル タイサンセイa-アミラーゼ ノ ゾウキョウ

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Abstract

<p>  Compared to solid koji, it's easier to control culture using liquid koji of Aspergillus kawachii. However, because acid-resistant α-amylase (ASAA) activity is low, this study aimed to investigate enhancement of ASAA activity by liquid koji. Aspergillus kawachii NBRC4308 is used for the strain. The strain was inoculated into a basal liquid medium modified from the SLS liquid medium, and cultured at 30℃ and 200 rpm for 72 hours. When rice or barley was cultured as a culture substrate, ASAA activity was enhanced to 13.4 U/mL or 23.7 U/mL by adding 2.0 g or 3.0 g of skim milk and 5.1 g or 3.4 g of sesame, respectively, to 100 mL of medium. Furthermore, the ASAA activity was enhanced by the phosphate and the insoluble fraction of sesame. Since ASAA activity in this study was higher than other previous studies, new liquid koji products are expected to be developed.</p>

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