KMID : 0380619750070040238
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Korean Journal of Food Science and Technology 1975 Volume.7 No. 4 p.238 ~ p.242
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Studies on the Formation of Organic Acid and Saccharifing Amylase in Koji Culture of Aspergillus usamii shirousamii U2 part ¥±. ; Effect of antimicrobial agents
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Abstract
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The effects of various antimicrobial agents on the production of organic acid and saccharifying amylase by Aspergillus usamii shirousamii U©ü were studied and the results are as follows.
1) The production of organic acid and saccharifying amylase was stimulated by using optimum amounts of nitrofurazone and AF©ü among several antimicrobial agents.
2) Wheat flour medium containing 50% volumes of 10 ppm AF©ü solution gave the maximum yield of organic acid.
3) Wheat bran medium containing 100% volumes of 100¡500ppm nitrofurazone solution gave the maximum yield of saccharifying amylase.
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