The Properties of Various Enzymes of Shochu koji (Aspergillus kawachii)

Some general properties of shochu koji enzymes were investigated comparing with those of sake koji enzymes and awamori koji enzymes. The activities of a-Amylase (EC 3. 2. 1.1) and glucoamylase (EC 3. 2. 1. 3) of shochu koji (Aspergillus kawachii) at pH 3. 0 (pHof shochu moromi) showed more than 90%...

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Veröffentlicht in:	JOURNAL OF THE SOCIETY OF BREWING,JAPAN JAPAN, 1986/07/15, Vol.81(7), pp.490-494
Hauptverfasser:	IWANO, Kimio, MIKAMI, Shigeaki, FUKUDA, Kiyoharu, SHIINOKI, Satoshi, SHIMADA, Toyoaki
Format:	Artikel
Sprache:	jpn
Online-Zugang:	Volltext
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