Abstract
Starch was liquefied by the bacteriological ${\alpha}-amylase$ and saccharified separately by four strains of mold as saccharogenic enzymes, then thise was fermented for research the fermentation rates, the usefulness of application of four strains of mold and the S.P to need in proportion increasing of concentration of mixed-starches for brewing in this experiment. The obtained results were as follows: 1) In the ability of saccharificatien, fermentation and acid resistance, Aspergillus usamii mut shirousamii, which were used to produce the koji, were excellent, however, Rhizopus delemar had heavy pollution in a lot of production of koji, were-as its qualities as enzyme was good. 2) The necessary S.P in proportion to the concentration of mixed-starch for brewing was found in this experiment in which was fermented in the various concentration of the adding S.P and the mixed-starches for brewing. 3) In the experiment of almost manufacture scale, the S.P needed essentially in the saccharogenic formentation was found and the usefulness of the necessary S.P was observed, and in fact in the manufacture scale it was safer to add the S.P more than 1.2% because it must be considered that the ability of enzymes is reduced by heat or acid. 4) The period of fermentation was shorten because the conditions for yeast propagation were excellent as a results of starches being liquefied by bacteriological amylase, and saccharified by molds as saccharogenic enzymes.
세균성(細菌性) ${\alpha}-amylase$로 전분(澱粉)을 액화(液化)시키고 곰팡이 4균주(菌株)의 당화효소제(糖化酵素劑)로서 양화(糧化)시켜 발효율(醱酵率)을 비교(比較)하여 그 이용성(利用性)을 조사(調査)하고 담금농도(濃度)에 따라 필요(必要)한 SP를 실험(實驗)하였다. 1) 제국용(製麴用)곰팡이 Aspergillus 3주(株)와 Rhizopus 1주(株)에 대(對)하여 당화력(糖化力) 내산성(耐酸性) 발효성적(醱酵成績)을 비교실험(比較實驗)한 결과(結果) Asp. usamii mut shirousamii가 양호(良好)하였다. Rhi delemar 는 효소(酵素)로서의 제성질(諸性質)은 양호(良好)하나 대량제국시(大量製麴時) 오염도(汚染度)가 컸다. 2) 담금농도(濃度)와 국사용량(麴使用量)을 각각(各各) 다르게하여 발효실험(醱酵實驗)을 한결과(結果) 담금농도(濃度)에 따른 필요(必要)한 SP가 밝혀졌다. 3) 공장규모(工場規模)에 가까운 실험(實驗)을 통(通)하여 당화효소(糖化酵素)에 필요(必要)한 SP보다 1.2% 이상(以上) 첨가(添加)하는 것이 안전(安全)하였다. 그 이유(理由)로서는 열(熱) 산(酸)에 의(依)한 효소(酵素)의 파괴율(破壞率)을 생각(生覺)해야 하기 때문이다. 4) 세균성(細菌性) ${\alpha}-amylase$로 전분(澱粉)을 액화(液化)시킨다음 당화(糖化)하였음으로 효모(酵母)의 증식조건(增殖條件)이 알맞아 발효시간(醱酵時間)이 단축되었다.