Art

J-GLOBAL ID：200902113035916726   Reference number：02A0516476

Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation.

Aspergillus oryzae由来のセルロース分解酵素の特徴と清酒もろみ発酵での原料利用とアルコール収率に対する効果

Author (9)： YAMANE Y (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  FUJITA J (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  IZUWA S (Suishin Yamane Honten Co. Ltd., Mihara, JPN) ,  FUKUCHI K (Okinawa Ind. Technol., Gushikawa, JPN) ,  SHIMIZU R (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  HIYOSHI A (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  FUKUDA H (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  MIKAMI S (National Res. Inst. Brewing, Higashi-Hiroshima, JPN) ,  WAKABAYASHI S (National Res. Inst. Brewing, Higashi-Hiroshima, JPN)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 93  Issue： 5  Page： 479-484  Publication year： May. 25, 2002 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： ethanol fermentation ,...
Semi thesaurus term： *Aspergillus oryzae ,...

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JST classification (2)： Sake(=rice wine)  (FK04023G) ,  Enzyme in general  (EB09010D)

Substance index (1)： Ethanol

Reference (20)：

• 1. Shibuya, N. and Iwasaki, T.: Polysaccharides and glycoprotein in the rice endosperm cell wall. Agric. Biol. Chem., 42, 2259–2266 (1978).
• 2. Yoshizawa, K., Momose, K., and Hasuo, T.: Studies on structure of rice granules and digestion by enzymes. X. Role of the endosperm cell wall on digestion of rice granules by enzymes. J. Soc. Brew. Japan, 76, 280–283 (1981). (in Japanese)
• 3. Yoshizawa, K., Momose, K., and Hasuo, T.: Studies on structure of rice granules and digestion by enzymes. XI. Sake brewing using the rice treated with commercial cellulase and hemicellulase. J. Soc. Brew. Japan, 76, 284–286 (1981). (in Japanese)
• 4. Fukuda, H., Hiyoshi, A., Sunagawa, H., Tanaka, K., Fujita, J., Yamane, Y., and Wakabayashi, S.: Improvement for materials utilization in sake moromi brewing by addition of plant cell wall macerating enzymes. Seibutsu-kogaku, 79, 299–302 (2001).
• 5. Yamane, Y., Fujita, J., Shimizu, R., Hiyoshi, A., Fukuda, H., Kizaki, Y., and Wakabayashi, S.: Production of cellulose- and xylan-degrading enzymes by koji mold, Aspergillus oryzae, and their contribution to the maceration of rice endosperm cell wall. J. Biosci. Bioeng., 93, 9–14 (2002).

Terms in the title (7)： Aspergillus ,  セルロース分解酵素 ,  清酒もろみ ,  発酵 ,  原料 ,  アルコール ,  収率