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KMID : 0665220090220040644
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 4 p.644 ~ p.649
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Effects of Culture Conditions of Rhizopus sp. ZB9 on the Production of Saccharifying Amylase during the Preparation of Rice Koji
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So Myung-Hwan
Lee Young-Sook
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Abstract
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This study was conducted to determine the influence of cultural conditions such as temperature, time, water content, koji-thickness and agitation on the production of saccharifying amylase by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing Korean rice wines, Takju and Yakju. Rice kojies were made under different cultural conditions, and the saccharifying activities of each koji were tested. The temperature range suitable for the production of saccharifying amylase was . Based on the saccharifying activity and color, 60 hours of cultivation at was believed to produce the optimum results. The water contents of steamed rice suitable for the production of saccharifying amylase were 35~40%. An increase in koji-thickness induced no adverse effects on the production of saccharifying amylase, but agitation-work during cultivation had a harmful effect.
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KEYWORD
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Rhizopus sp., rice koji, koji, culture condition, saccharifying amylase
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