Abstract
1. The saccharification of various pulverized and uncooked cereal grain by a commercial preparation of Rhizopus glucoamylase at pH 4.0 and 30°C was not particularly effected by the addition of bacterial α-amylase, bacterial proteinase or fungal acidic proteinase. However, the addition of bacterial α-amylase was found to improve the adhesiveness of the mash prepared by mixing pulverized cereal grains and water for saccharification or alcohol fermentation.
2. Both the crude enzymes prepared by extracting the wheat bran culture of Rhizopus niveus and Aspergillus kawachii with water, respectively, were more active at acidic sides than the commercial Rhiz. glucoamylase.
3. The best result of saccharification and alcohol fermentation of uncooked cereal grains was obtained with the mash incubated with a mixture of commercial Rhiz. glucoamylase and Asp. kawachii or Rhiz. niveus cultured on wheat bran. This fact may indicates that the saccharification amylase in the bran culture is not only stable but also, certain enzymes such as hemicellulolytic enzyme produced on the bran act to favor the saccharification of starch in the cereal grains.
