Saccharification of Grain Mashes for Alcoholic Fermentation

Underkofler, L. A.; Severson, G. M.; Goering, K. J.

doi:10.1021/ie50442a008

Cited by 25 publications

(5 citation statements)

References 1 publication

(1 reference statement)

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“…For a description of this process see Owen (1933). (2) The fungus may be grown upon a solid substrate such as bran and the resulting moldy mass (mold bran) dried (Underkofler et al, 1946). The fresh material may be used without drying (Roberts et al, 1944).…”

Section: Metabolic Products 273mentioning

confidence: 99%

Physiology of the fungi [by] Virgil Greene Lilly [and] Horace L. Barnett.

Lilly¹

1951

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PHYSIOLOGY OF THE FUNGI previous knowledge. Organization and interpretation of facts are equally as important as the experimentation which reveals them.The fungi as a group are highly responsive to their environment and are thus excellent test organisms for inquiring into the secrets of nature.Nature always answers correctly the questions we ask, and, in this sense, no experiment is a failure, although we may fail to ask the question we intended, or we may misunderstand the answer given. Infinite care is required to frame a question so that a definite answer may be obtained. By observing fungi in nature we are limited to questions asked by nature.Commonly, the environmental and nutritional factors are so complex that the influence of a single variable cannot be evaluated. By controlling the conditions under which a fungus is placed in the laboratory it is possible to ask questions of great precision. Indeed, the number and scope of the questions which we may ask fungi are limited only by the present-day techniques and the curiosity of the investigator.Since most of our knowledge of the physiology of the fungi has been gained from laboratory investigations, the experimental approach will be emphasized in the discussions which follow. However, this choice is not meant to minimize the importance of and need for critical observations in nature.By emphasizing the results of careful laboratory research, we are better able in the following chapters to present the facts necessary for an understanding of the vital principles of fungus physiology, and also to show that these principles, theories, and hypotheses are founded upon experimental evidence. FUNGUS PHYSIOLOGY IN RELATION TO OTHER SCIENCESPhysiology is that branch of science which deals with the life processes or the activities of organisms. The activities of the whole organism or of any of its parts may be hmited by its form or structure. Both the activity and the form of an individual are determined to a great extent by its genetic constitution and are modified by the environment to which the organism is exposed. Physiology, therefore, is not an independent subject.An understanding of physiological principles is based, in part, upon facts and theories from many other fields of science, such as chemistry, physics, anatomy, cytology, bacteriology, and genetics. Many of the physiological principles which have been established for one group of organisms apply equally well to other groups. The vitamins essential to the normal growth of the fungi are the same as those required by man, animals, and the higher plants. The general functions of these vitamins appear to be the same in all organisms. The difference in the vitamin requirements seems to lie in the different abilities of these groups of organisms (or individuals within the group) to synthesize these necessary compounds. As Schopfer (1943) has pointed out, the The life processes of the fungi involve numerous chemical transformations.Living organisms make and use special organic catalysts, enzymes, which control ...

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Section: Metabolic Products 273mentioning

confidence: 99%

Physiology of the fungi [by] Virgil Greene Lilly [and] Horace L. Barnett.

Lilly¹

1951

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“…While A. oryzae koji has been used for the saccharification of alcohol fermentation corn mashes (Takamine, 1914;Underkofler et al, 1946), the concentrations of whole corn have not been very high (approx. 17-22% w/v).…”

Section: Resultsmentioning

confidence: 99%

High ethanol yields using Aspergillus oryzae koji and corn media

Ziffer

Iosif

1982

Biotechnol Lett

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“…At least two alcohol plants in this country regularly use fungal amylase for this purpose. It has been repeatedly shown that use of fungal amylases results in better alcohol yields than with malt conversion (Underkofler et al, 1946; U. S. Department of Agriculture, 1950).…”

Section: Carbohydrasesmentioning

confidence: 99%

Production of Microbial Enzymes and Their Applications

Underkofler¹,

Barton²,

Rennert³

1958

Applied Microbiology

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Enzymes are biocatalysts produced by living cells to bring about specific biochemical reactions generally forming parts of the metabolic processes of the cells. Enzymes are highly specific in their action on substrates and often many different enzymes are required to bring about, by concerted action, the sequence of metabolic reactions performed by the living cell. All enzymes which have been purified are protein in nature, and may or may not possess a nonprotein prosthetic group. The practical application and industrial use of enzymes to accomplish certain reactions apart from the cell dates back many centuries and was practiced long before the nature or function of enzymes was understood. Use of barley malt for starch conversion in brewing, and of dung for bating of hides in leather making, are examples of ancient use of enzymes. It was not until nearly the turn of this century that the causative agents or enzymes responsible for bringing about such biochemical reactions became known. Then crude preparations from certain animal tissues such as pancreas and stomach mucosa, or from plant tissues such as malt and papaya fruit, were prepared which found technical applications in the textile, leather, brewing, and other industries. Once the favorable results of employing such enzyme preparations were established, a search began for better, less expensive, and more readily available sources of such enzymes. It was found that certain microorganisms produce enzymes similar in action to the amylases of malt and pancreas, or to the proteases of the pancreas and papaya fruit. This led to the development of processes for producing such microbial enzymes on a commercial scale. Dr. Jokichi Takamine (1894, 1914) was the first person to realize the technical possibility of cultivated enzymes and to introduce them to industry. He was mainly concerned with fungal enzymes, whereas Boidin and Effront (1917) in France pioneered in the production of bacterial enzymes about 20 years later. Technological progress in this field during the last decades has been so great that, for many uses, micro-' Presented at Symposium, Society for Industrial Microbiology, Storrs, Connecticut, August, 1956. bial cultivated enzymes have replaced the animal or plant enzymes. For example, in textile desizing, bacterial amylase has largely replaced malt or pancreatin. At present, only a relatively small number of microbial enzymes have found commercial application, but the number is increasing, and the field will undoubtedly be much expanded in the future. PRODUCTION OF MICROBIAL ENZYMES Enzymes occur in every living cell, hence in all microorganisms. Each single strain of organism produces a large number of enzymes, hydrolyzing, oxidizing or reducing, and metabolic in nature. But the absolute and relative amounts of the various individual enzymes produced vary markedly between species and even between strains of the same species. Hence, it is customary to select strains for the commercial production of specific enzymes which have the capacity for produci...

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Saccharification of Grain Mashes for Alcoholic Fermentation

Cited by 25 publications

References 1 publication

Physiology of the fungi [by] Virgil Greene Lilly [and] Horace L. Barnett.

Physiology of the fungi [by] Virgil Greene Lilly [and] Horace L. Barnett.

High ethanol yields using Aspergillus oryzae koji and corn media

Production of Microbial Enzymes and Their Applications

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