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METHOD FOR SACCHARIFYING STARCH BY USING ENZYME PRODUCED BY BASIDIOMYCETES BELONGING TO GENUS CORTICIUM WITHOUT STEAMING OR BOILING
METHOD FOR SACCHARIFYING STARCH BY USING ENZYME PRODUCED BY BASIDIOMYCETES BELONGING TO GENUS CORTICIUM WITHOUT STEAMING OR BOILING
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机译：利用不伴有蒸煮或沸腾作用的，与皮层菌属共生的梭状芽胞杆菌产生的酶使淀粉糖化的方法
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摘要
PURPOSE:To saccharify the titled starch useful for production of alcohols or organic acids while preventing contamination with various germs, by treating starch which is neither steamed nor boiled with a starch decomposing enzyme produced by a specific Basidiomycetes. CONSTITUTION:Corticium rolfsii AHU9627 strain or its variant is cultivated in a medium containing neither steamed nor boiled potato starch having =20mg/ml reducing sugar, as a carbon source, a nitrogen source such as casein, etc., and an inorganic salt such as MgSO4, etc., at 15-30 deg.C for 5-10 days to give a culture solution, from which a culture filtrate fraction containing a starch decomposing enzyme is obtained. Then, starch such as rice, etc., which is neither steamed nor boiled, is blended with the enzyme fraction in an amount enough to saccharify the starch, reacted in a buffer solution at 2-7pH at 20-60 deg.C and saccharified.
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