JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
Contribution of Hemicellulase in Shochu koji to the Resolution of Barley in Shochu Mash
Hironobu OGASAWARAKatsufumi TAKAHASHIKenji IITSUKAKiyoshi ITOTakeaki ISHIKAWA
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1991 Volume 86 Issue 4 Pages 304-307

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Abstract

Effects of xylanase from Aspergillus kawachii IFO 4308 on the dissolution of barley in shochu mash were studied to improve the fermentation efficiency.
A large amount of xylanase was produced by A.kawachii grown in liquid culture containing xylan, while the xylanase activity was not detectable with other carbon sources, starch or monosaccharides. It was suggested that xylan induced the xylanase production in the strain. Steamed barley in the mash was dissolved rapidly and efficiently by adding both crude enzyme solution prepared from barley koji and purified xylanase from culture broth of A.kawachii. Larger amount of xylanase was also induced when A. kawachii was cultured on barley than on rice. Therefore, the fermentation efficiency, such as fermentation rate, fluidity or alcohol yield of barley shochu mash, could be improved by using barley koji.

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