Fungal enzymes used in oriental food and beverage industries
Fungal enzymes used in oriental food and beverage industries
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真菌酶在东方食品和饮料行业的应用
DOI：
10.1007/978-94-011-2930-5_3
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发表时间：
1992
期刊：
影响因子：
--
通讯作者：
K. Gomi
中科院分区：
文献类型：
--
作者：
K. Sakaguchi;M. Takagi;H. Horiuchi;K. Gomi
自古以来，丝状真菌就在东方国家作为工业催化剂，将淀粉降解为糖，将蛋白质降解为氨基酸，用于生产酱料、味噌和丹培等发酵食品。这有点类似于真菌在西半球奶酪生产中所起的作用。此外，真菌还用于生产饮料，包括日本清酒和中国白酒（如酒），根据生产水平，这是一个主要产业。今天，有许多基于真菌的发酵工业用于生产酒精、氨基酸、抗生素和有机酸，其使用来自淀粉的葡萄糖作为常见的起始材料。淀粉糖化成葡萄糖、麦芽糖和其他低分子量糊精是通过真菌葡糖淀粉酶和其他淀粉酶有效进行的，它们最初是在大规模发酵容器中产生的。为什么麦芽在西方世界被用作基质，而真菌在东方世界被用作基质？这种差异可能与饮食习惯有关。例如，啤酒起源于美索不达米亚，并继续在埃及使用，那里的人民的主要食物是小麦和大麦。这样的古人可能遇到了洪水或大雨之后干旱条件下潮湿的小麦和大麦发芽。这种气候为进一步了解麦芽并将其作为甜味剂进行实验提供了良好的自然条件。相比之下，东方的主要食物之一是蒸米饭，在日本潮湿但温暖的气候中，蒸米饭很容易在几天内屈服于各种真菌的生长。
From ancient times, filamentous fungi have served in oriental countries as industrial catalytic sources to degrade starch to sugars and proteins to amino acids for the production of fermented foods such as soy sauce, miso and tempé. This is somewhat analogous to the role played by fungi in cheese production in the western hemisphere. In addition, fungi are used in the production of beverages, including Japanese saké and Chinese spirits (such as jiu), which, according to production levels, is a major industry. Today, there are many fungal-based fermentation industries for the production of alcohol, amino acids, antibiotics and organic acids, which use glucose derived from starch as the common starting material. The saccharification of starch to glucose, maltose and other low molecular weight dextrins, is efficiently carried out by fungal glucoamylase and other amylases, which are initially produced in large-scale fermentation vessels. Why is malt used as a substrate in the Western world, and fungi in the Oriental world? The difference may be due to eating habits. For instance, beer originated in Mesopotamia and continued to be used in Egypt where the main foods of the people were wheat and barley. Such ancient people perhaps encountered the sprouting of wet wheat and barley after floods or heavy rain were followed by dry conditions. This climate provided good natural conditions for furthering knowledge of malt and experimenting with it as a sweetening agent. One of the main Oriental foods, in contrast, is steamed rice and in the wet but warm climate of Japan, steamed rice can very easily succumb to a variety of fungal growth within several days.