Abstract
The present author has studied on the amylase and the protease of the typical varieties which wexe studied in the previous works(1)(2). Determinating the diastatic and proteolytic power of wheat bran-koji, and investigating the process of self-digestion of soya bean-koji and starch-koji, the following results have been obtained.
(1) The diastaic power of var. No. 6 which is the same with Asp. sojae SAKAGUCHI et YAMADA(3) is very low. (2) There is no relation between the morphological difference (length of stalks) and the power of enzymic activities. (3) The proteolytic power of No.3, No. 6 (Asp. sojae S. et Y.) No. 10, and No. 13, are very high, and these are superior varieties in practical shoyueties manufacture. (4) The diastatic power is inconsiderable for the brewnig of shoyu, but the variwhich have high diastatic power tend to react strongly on sugars.
