Improvement of Material Utilization in Sake Moromi Brewing by Addition of Cell Wall Macerating Enzymes.
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Accession number;01A0871609
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| Title;Improvement of Material Utilization in Sake Moromi Brewing by Addition of Cell Wall Macerating Enzymes. |
| Author;
FUKUDA HISASHI
(Shuruisogoken)
HIYOSHI AKIRA
(Shuruisogoken)
SUNAGAWA HIDEYUKI
(Shuruisogoken)
TANAKA KENTARO
(Shuruisogoken)
FUJITA JIN
(Shuruisogoken)
YAMANE YUICHI
(Shuruisogoken)
WAKABAYASHI SABURO
(Shuruisogoken)
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Journal Title;Seibutsu Kogakkaishi
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Journal Code:G0440B
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ISSN:0919-3758
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VOL.79;NO.8;PAGE.299-302(2001)
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| Figure&Table&Reference;FIG.1, TBL.3, REF.9 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;From the viewpoint of improving the utilization of available rice materials, the effects of plant cell wall macerating enzymes - such as those that degrade cellulose, xylan, and pectin - on parallel fermentation in sake brewing were examined. Addition of various commercial crude enzymes improved both material utilization and alcohol yield. A crude enzyme solution was prepared from a submerged culture of sake koji mold, Aspergillus oryzae, with wheat bran as a carbon source. When the .ALPHA.-amylase, glucoamylase, acid protease, and acid carboxypeptidase were eliminated from the crude enzyme solution through anion-exchange chromatography, the solution obtained contained high levels of cellulose-, xylan-, and pectin-degrading enzyme activities. The greatest improvements in both alcohol fermentation and material utilization were obtained through addition of this enzyme solution, suggesting that these enzymes could further improve parallel fermentation in the brewing. (author abst.) |
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