Studies on the Hydrolysis of Tannin in Food by Fungal Tannase -Part 1. Screening test of Molds on the Production of Acorn tannin hydrolyzing Enzyme and studies on the cultural conditions of selected strain-

미생물(微生物) Tannase에 의(依)한 식품(食品)의 Tannin 성분(成分) 분해(分解)에 관(關)한 연구(硏究) -제(第)1보(報) 한국산(韓國産) 도토리 Tannin 분해(分解) 효소(酵素) 생산균주(生産菌株)의 분리(分離)와 효소(酵素) 생산(生産)을 위한 배양조건(培養條件)의 검토(檢討)-

Chemical analysis and enzymatic hydrolysis of certain Korean acorns were performed in order to make use of the local acorns. Exclusion of tannin from acorns is aided in the processing. Studies of these were undertaken and the results obtained are summarized as follows; 1. Several Korean acorns were used to analyze their proximate composition, tannin and major inorganic principles. The content of acorn tannin was found to be 6.5 to 7.5%. 2. An Attempt was made to screen suitable strains in order to make acorn-tannin-hydrolyzing enzyme accumulated in the culture broth, and Aspergillus flavus and Asp. sp. AN-11, which showed in their culture broths, were obtained from the contaminated acorns. 3. Cultural measures for the strains of Aspergillus flavus and Asp. sp. AN-11 for an improved tannase production and optimal conditions were determined.

국내(國內) 도토리의 이용(利用)을 위하여 그의 성분분석(成分分析)을 실시하였고, 가공(加工)에 장해(障害)가 되고 있는 tannin 성분(成分)의 효소적(酵素的) 가수분해(加水分解)를 시도하여 다음과 같은 결과(結果)를 얻었다. 1) 도토리와 상수리에 대한 주요성분(主要成分)을 분석(分析)하였다. 도토리중의 tannin 함량을 $6.5{\sim}7.5%$이었다. 2) 배양액 중에 tannin 가수분해(加水分解) 효소(酵素)를 다량(多量)으로 생산(生産)하는 우수균주(優秀菌株)의 분리(分離)를 시도하여 활성(活性)이 강한 Aspergillus flavus와 Aspergillus sp. AN-11을 부패도토리로부터 얻었다. 3) Aspergillus flavus 및 Aspergillus sp. AN-11의 효소생산(酵素生産)을 위한 최적(最適) 배양조건(培養條件)을 결정(決定)하였다.