SAKE BREWING FROM LIQUEFIED-RICE WITH IMMOBILIZED FUNGAL MYCELIA AND IMMOBILIZED YEAST-CELLS

Sake brewing from liquefied-rice solution with immobilised fungal myce lia and immobilised yeast cells was investigated. Rice was liquefied b y a-amylase in order to improve fluidity. Aspergillus oryzae was used for the production of saccharifying enzymes, and Saccharomyces cerevis iae for fermentation. The saccharifying enzyme productivity of immobil ised fungal mycelia grown in highly aerobic conditions was much higher than that of fungal mycelia grown in liquid culture. Furthermore, sac charifying enzyme production was stimulated by the use of liquefied-ri ce treated with protease. The enzyme activity of immobilised mycelia w as 4.5 times higher than that of rice-koji. The saccharifying enzyme w as produced 10 times over a period of about 30 d at 41 degrees C using protease treated liquefied-rice. Ethanol production was carried out w ith immobilised yeast using liquefied-rice containing saccharifying en zyme extracted from immobilised fungal mycelia. 19.0% (v/v) ethanol wa s obtained after incubation at 15 degrees C for 5 d.