title: Purification and characterization of rice alpha-glucosidase, a key enzyme for alcohol fermentation of rice polish.
abstract: Alpha-glucosidase, a key enzyme for nuka-sake brewing, was purified from Oryza sativa cv. Yamadanishiki, which is widely used for sake brewing. The molecular weight of the purified enzyme was 95 kDa. The optimum pH and temperature were 4.5 and 55 degrees C, respectively. The substrate specificity differed from that of Oryza sativa cv. Shinsetsu, which is a variety of rice consumed as a cereal. The extraction of alpha-glucosidase from the rice was stimulated by lactic acid, which suggests that lactic acid plays an important role not only in preventing bacterial contamination, but also in stimulating the parallel fermentation that occurs in nuka-sake brewing.
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan. iwata_h@nrib.go.jp
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Iwata
authors.forename: Toshiaki
authors.initials: T
authors.lastname: Suzuki
authors.forename: Isao
authors.initials: I
authors.lastname: Aramaki