@article{oai:u-ryukyu.repo.nii.ac.jp:02002875,
 author = {安田, 正昭 and 島袋, 勝 and Yasuda, Masaaki and Shimabukuro, Masaru},
 issue = {38},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {Monascus属菌はとうふよう(大豆たん白質の発酵食品)の製造に用いられる麹カビであり,その生産するたん白質分解酵素はとうふようの熟成で重要な役割を担っている。本研究においては,紅麹菌における大豆たん白質分解活性の高い菌株のスクリーングを行い,その培養条件を検討した。その結果,大豆たん白質分解活性の高いMonascus sp. No.3404菌が選抜された。本酵素生産のための供試菌株の最適培養条件は,脱脂大豆粉(0.75%)及び蔗糖(8%)を含む液体培地(pH3.5)で,30℃,72時間振とう培養することに設定された。本酵素の反応最適pHは3.2で,反応最適温度は50℃であった。, The production of the enzyme which hydrolyzed soybean protein was investigated with twenty-three strains in Monascus fungus (thirteen strains of type culture, and ten strains isolated from red koji). The highest production of the enzyme was found in the culture broth of Monascus sp. No. 3404. In order to find the medium conditions required for improvemet of the enzyme production by this strain, the microorganism was grown in the medium containing defatted soybean meal. The best enzyme production was obtained when the organism was grown in the medium (initial pH 3.5) containing defatted soybean meal (0.75%) and sucrose (8%) at 30℃ for 72 hr under aerobic conditions. The enzyme had the maximum reactivity at pH 3.2 and 50℃., 紀要論文},
 pages = {263--269},
 title = {Monascus sp. No. 3404 による大豆たん白質分解酵素の生産(生物資源科学科)},
 year = {1991}
}