Abstract
Laboratory experiment on the production of alcohol with submerged amylase of either Asp. oryzae 0-9-5 or Asp. Usamii 1219 was conducted and the fermentation efficiency of each case was 79.4% and 85.8% respectively, while the time required for the complete fermentation was very long in the latter viz.. 137 hours. After the fermentation residual dextrin remained in large quantities in the case of Asp. oryzae, so we selected strains which possess enlarged saccharifying power and obtained Asp. awatnori var. fumeus 6321 as the superior strain to Asp. Usamii 1219. In fact the experimental datatiwith this strain as the saccharifying agent gave 92.4% of fermentation efficiency and 72 hours for the complete fermentation. Several experiments were also conducted about the effect of successive addition of submerged amylase of this strain to prolong and enlarge the enzymation, but only little positive effect was observed.
In the course of enzymation, firstly the submerged amylase of Asp. oryzae 0-9-5 (the strong α-amy-lase producer) was added with the yeast inoculum and then the submerged amylase of Asp. awamori var. fumeus, 6321 (the strong glucogenic enzyme producer) was added after 20 hours intervals, and these mash were set agoing to complete alcoholic fermentation; where the fermentation efficiency was not promoted in comparison with the case using Asp. awamori var. fumeus 6321 alone as the saccha rifying agent.
The amylase of Asp. awamori var. fumeus 6321 belongs to “awamori” type according to Okazaki's investigation while this strain showed the property of “Usamii” type when it was cultured in submerged state on acidic side. The authors pointed out that the formation of amylase components is affected by the pH change in cultural environment.
