Screening of microorganisms for raw starch saccharifying enzyme production.

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Abstract
Microorganisms capable of hydrolyzing raw starch were isolated widely from various sources, and the amylase productivity of each strain was examined on plate culturing. Of the fungi and actinomycetes tested, 78 strains were subjected to subsequent testing for amylase production, and 5 strains were selected as active amylase producers. Among them, Corticium rolfsii AHU 9627 produced the most active raw starch saccharifying enzyme. The crude enzyme (100IU/g starch) almost completely hydrolyzed a 20% (w/v) suspension of raw corn starch at pH 4.0 and 40°C in 48 hr. The ratio of raw starch saccharifying activity to gelatinized starch saccharifying activity (RDA) of this enzyme was higher than 30% when corn starch was used as the substrate. We have never heard of such a strong enzyme as to RDA, and the enzyme was considered useful for the effective saccharification of starch without cooking.

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