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KMID : 0379119880160030175
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Korean Journal of Mycology
1988 Volume.16 No. 3 p.175 ~ p.184
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Studies on Degrees of Kojic Mycelial Penetration and Some Characteristics of Kojic Enzymes in Moromi
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김태영/Kim, Tae Young
유태종/오경철/Yu, Tae Jong/Oh, Kung Chul
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Abstract
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In order to make the koji in which kojic mycelium penetrate deeply, some koji making conditions were investigated, thereafter kojiea were maked on a large scale, and kojic enzymes in moromi were in vestigated. After 30% of brown rice was polished out, moisture, crude protein, and crude fat was decreased by 9%, 26% and 26% respectively, and starch value was increased by 9%. The optimum conditions for the koji in which kojic mycelium penetrate deeply were found as below. Koji making time was 40 hrs., moisture of α-rice was 40%, relative humidity during the first half of koji making time was 98%, and also the relative humidity during the second half of koji making thme was 80% and inoculum size was 1.0×10⁴ spores/g α-rice. 23-27% of α-amylase was inactivated and 35-70% of that was adhered during the moromi fermentation. 14% of glucoamylase was inactivated and 74-92% of that was adhered during the moromi fermentation. 13-14% of acid protease(pH 3.0) was inactivated and 70-73% of that was adhered during the moromi fermentation. Remarkable enzymatic differencies in moromi were not found between the kojiea in which kojic mycelium penetrate deeply and not.
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