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KMID : 0665220100230010070
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 1 p.70 ~ p.75
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Effects of Culture Conditions of Rhizopus sp. ZB9 on the Production of Organic Acid 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 culture conditions such as temperature, time, water content, koji-thickness and agitation on the production of organic acid by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the acidity of each koji was tested. The temperature range suitable for the production of organic acid was , and 36~48 hours of cultivation at that temperature range seemed to produce the optimum results. The production of organic acid increased in proportion to the increase in water content of steamed rice from 25% to 60%. An increase in koji-thickness induced no adverse effects on the production of organic acid, and agitation-work during cultivation showed very beneficial effects.
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KEYWORD
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Rhizopus sp., rice koji, koji, culture conditions, organic acid
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