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  • 标题:焼酎麹の酵素生産に及ぼす種麹の影響
  • 本地全文:下载
  • 作者:岩野 君夫 ; 福田 清治 ; 三上 重明
  • 期刊名称:日本醸造協会誌
  • 印刷版ISSN:0914-7314
  • 电子版ISSN:2186-4012
  • 出版年度:1989
  • 卷号:84
  • 期号:3
  • 页码:179-182
  • DOI:10.6013/jbrewsocjapan1988.84.179
  • 出版社:Japan Science and Technology Information Aggregator, Electronic
  • 摘要:

    Enzyme production in shochu koji made with various shochu seed-koji was studied.Activities of glucoamylase (raw starch-digesting activity), α-glucosidase and acid carboxypeptidase showed high positive correlations with mycelial weight.The coefficient of variation in enzyme production by shochu koji was the highest with acid proteinase followed by α-amylase, values being 47.1% and 38.3%, respectively.Commercial shochu seed-koji could be classified into 2 groups by results of cluster analysis on various enzyme activities per mycelial weight.There was a good correlation between acid stability of α-amylase and acidity of shochu koji.

  • 关键词:焼酎; 種麹; 酵素
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