著者

今安 聰 打越 文雄 斉藤 義幸 山下 正朋 杉並 孝二

出版者

公益社団法人 日本農芸化学会

雑誌

日本農芸化学会誌 (ISSN:00021407)

巻号頁・発行日

vol.60, no.3, pp.213-218, 1986 (Released:2009-02-18)

参考文献数

11

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(1) 粉砕白米を用いて行う製麹では,引き込み時の水分を粒状の場合より少し高目の35~36%ぐらいにする必要がある. (2) 粉砕白米で作った麹は酵素力価が高くなり,麹歩合をその分だけ少なくすることができる. (3) 生の白米の場合でも粒状麹に比較して粉砕状麹のほうが菌体量ならびに各酵素力価ともに高い数値を示した. (4) 粉砕白米を用いて行う製麹では,麹の菌体量,各酵素活性の米の品種間における差がなくなるので,硬い米でも良質の麹が作りえた. (5) 粉砕状麹は粒状麹に比較して膠中でよく溶けた. (6) 麹を粉砕白米で作ることにより,粕歩合が約4%低くなり,さらに掛米,麹とも粉砕状にし,膠初期の汲水歩合等を勘案して醗酵させれば,粕歩合が約10%低くなって酒化率も43l/t前後向上するということがわかった.

著者

栗山 一秀 芦田 晋三 斉藤 義幸 秦 洋二 杉並 孝二 今安 聰

出版者

日本生物工学会

雑誌

醗酵工学会誌 (ISSN:03856151)

巻号頁・発行日

vol.64, no.3, pp.p175-180, 1986-05

被引用文献数

1

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It has been believed that in sake ethyl caproate is one of the main component of ginjo-flavour. There have been no reports about the synthesis and hydrolysis of ethyl caproate. We have studied the activity of sake yeast in the synthesis and hydrolysis of ethyl caproate. The results obtained are as follows : 1) The esterase of Saccharomyces cerevisiae on ethyl caproate synthesis was separated into three fractions (S-I, II, III) by Sepharose 6B gel filtration. 2) The esterase fraction of ethyl caproate synthesis (S-II, III) did not hydrolyze p-nitrophenyl acetatte, so it was impossible to examine the esterase activity by this method. The esterase activity of ethyl caproate synthesis and hydrolysis must be measured by gas chromatography.3) The optimum pH of the esterase of ethyl caproate synthesis was 5.0,and that of ethyl caproate hydrolysis was 10.0. 4) The optimum pH of alcohol acyltransferase was 8.0. 5) There were differences in the localization of esterase and alcohol acyltransferase in the cells. Therefore, there are two pathways to the formation of ethyl caproate through esterase and through alcohol acyltransferase.6) The esterase fraction S-II was stabilized by ammonium sulfate.