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SAKE BREWING FROM LIQUEFIED‐RICE WITH IMMOBILISED FUNGAL MYCELIA AND IMMOBILISED YEAST CELLS
Author(s) -
Shindo Sho,
Kashiwagi Yutaka,
Shiinoki Satoshi
Publication year - 1998
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1998.tb01001.x
Subject(s) - mycelium , brewing , aspergillus oryzae , fermentation , chemistry , food science , yeast , amylase , enzyme , protease , ethanol , ethanol fuel , biochemistry , biology , botany
Sake brewing from liquefied‐rice solution with immobilised fungal mycelia and immobilised yeast cells was investigated. Rice was liquefied by α‐amylase in order to improve fluidity. Aspergillus oryzae was used for the production of saccharifying enzymes, and Saccharomyces cerevisiae for fermentation. The saccharifying enzyme productivity of immobilised fungal mycelia grown in highly aerobic conditions was much higher than that of fungal mycelia grown in liquid culture. Furthermore, saccharifying enzyme production was stimulated by the use of liquefied‐rice treated with protease. The enzyme activity of immobilised mycelia was 4.5 times higher than that of rice‐ koji . The saccharifying enzyme was produced 10 times over a period of about 30 d at 41°C using protease treated liquefied‐rice. Ethanol production was carried out with immobilised yeast using liquefied‐rice containing saccharifying enzyme extracted from immobilised fungal mycelia. 19.0% (v/v) ethanol was obtained after incubation at 15°C for 5 d.