|
KMID : 0380619730050040258
|
|
Korean Journal of Food Science and Technology
1973 Volume.5 No. 4 p.258 ~ p.267
|
|
|
Studies on the Hydrolysis of Tannin in Food by Fungal Tannase
|
|
|
|
|
Abstract
|
|
|
Chemical analysis and enzymatic hydrolysis of certain Korean acorns were performed in order to make use of the local acorns. Exclusion of tannin from acorns is aided in the processing. Studies of these were undertaken and the results obtained are summarized as follows;
1. Several Korean acorns were used to analyze their proximate composition, tannin and major inorganic principles. The content of acorn tannin was found to be 6.5 to 7.5%.
2. An Attempt was made to screen suitable strains in order to make acorn-tannin-hydrolyzing enzyme accumulated in the culture broth, and Aspergillus flavus and Asp. sp. AN-11, which showed in their culture broths, were obtained from the contaminated acorns.
3. Cultural measures for the strains of Aspergillus flavus and Asp. sp. AN-11 for an improved tannase production and optimal conditions were determined.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|