麹の研究 (IV)
釀造麹菌の選択 (3) 甘酒麹菌清酒釀造麹菌及び液内培養に適する麹菌
1952 年 47 巻 3 号 p. 132-127
詳細
1952 年 47 巻 3 号 p. 132-127
Aspergilli for “Amasake” brewing were selected by practilal niannfacturing trials under controlled conditions. Suitable Aspergillif or “Sake” brewing were selected from these strains suitable for “Amasake” brewing considering the low production of coloring substances in the Koji extract. Two strains of Aspergilli available for the submerged culture were obtained after practical culture urials. somewere suitable for amylase. production, and the other were for protease production.
