내산성(耐酸性) Amylase를 강력(强力)히 생산(生産)하는 2개(個)의 균주(菌株)를 분리(分離)하고 정치배양(靜置培養)에 있어서의 배양(培養) pH의 영향에 관(關)하여 실험(實驗)했다. 1. 두 균주(菌株)는 모두 Asp. usamii의 tan type mutant와 유사(類似)했다. 2. $u^{-1}$ 균(菌)은 초발(初發)에 pH를 4로, $u^{-2}$ 균(菌)은 초발(初發)에 pH를 2로 할때 효소생성(酵素生成)이 가장 좋았는데 이것은 저(低) pH의 일시적(一時的)인 영향에 의(依)하는 것이 아니며 초발(初發) pH를 비교적(比較的) 낮게 할 때 배양기간중(培養基間中)의 pH 경과(經過)가 적합(適合)했기 때문이다. 3. $u^{-2}$ 균(菌)보다 $u^{-1}$ 균효소(菌酵素)의 내산성(耐酸性)이 컸으며 $u^{-2}$ 균(菌)은 초발(初發)에 pH를 낮게 하여(pH 2) 배양(培養)할 때 생성효소(生成酵素)의 내산성(耐酸性)이 컸다.
1. Two strains of Aspergilli producing acid resistant amylase were isolated from air. The strain $U^{-1}$ and $U^{-2}$ were similar to Asp. usamii tan type mutant in the morphological characteristics. 2. The influence of cultural pH for production of amylase were investigated in the suface culture, it was different each other in the cultural optimum initial pH. The activity of acid resistant amylase produced by strain $U^{-1}$ was higher than that of strain $U^{-2}$. The acid resistance was increased by culturing in lower pH. 3. The lower initial pH ($U^{-1}$ pH 4.0, $U^{-2}$ pH 2.0) was better than neutral (pH 6.0) for the production of amylase and growth of them. The effect of low initial pH for the production of amylase was not to accelerate but caused by change of pH in the cultural process, in the range of this experiment.
