title: Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation.
abstract: Four cellulose-degrading enzymes were identified in a solid-state culture of Aspergillus oryzae. The three major enzymes were purified and named Cel-1, Cel-2, and Cel-3, respectively. The molecular weights were determined to be 62, 120, and 34 kDa, respectively. The optimum temperature of Cel-3 activity was higher than that of the other enzymes. An acidic pH was found to be more suitable for Cel-1 activity than for the other enzymes, and Cel-3 was more stable under acidic conditions than the other two. These properties and the results of a protein homology search for N-terminal amino acid sequences suggest that Cel-1 and Cel-3 correspond to the previously isolated endo-1,4-beta-glucanase CelB and CelA, respectively. The analysis of substrate specificity suggested that Cel-2 is likely to be beta-glucosidase. The effect of Cel-1, Cel-2, and Cel-3 on the sake mash fermentation was determined and it was found that Cel-2 markedly improved material utilization and alcohol yield in sake mash fermentation.
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima 739-0046, Japan. yamaney@nrib.go.jp
authors.forename: Yu-Ichi
authors.initials: Y
authors.lastname: Yamane
authors.forename: Jin
authors.initials: J
authors.lastname: Fujita
authors.forename: Shinya
authors.initials: S
authors.lastname: Izuwa
authors.forename: Kaoru
authors.initials: K
authors.lastname: Fukuchi
authors.forename: Ryu-Ichi
authors.initials: R
authors.lastname: Shimizu
authors.forename: Akira
authors.initials: A
authors.lastname: Hiyoshi
authors.forename: Hisashi
authors.initials: H
authors.lastname: Fukuda
authors.forename: Shigeaki
authors.initials: S
authors.lastname: Mikami
authors.forename: Yasuzo
authors.initials: Y
authors.lastname: Kizaki
authors.forename: Saburo
authors.initials: S
authors.lastname: Wakabayashi