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Acid-stable α-amylase (asAA) produced by Aspergillus kawachii (IFO4308) during shochu-koji production was investigated. Two types of asAA (asA-1 and asA-2) were purified from barley shochu-koji and their molecular weights were estimated to be 108,000 and 88,000, respectively. The characteristics of the adsorption of asA-1 and asA-2 onto raw starch were different. In barley shochu-koji production,...