|
KMID : 0665220100230030399
|
|
Korean Journal of Food and Nutrition
2010 Volume.23 No. 3 p.399 ~ p.404
|
|
|
Effects of Culture Conditions of Rhizopus sp. ZB9 on the Production of Protease during Preparation of Rice Koji
|
|
So Myung-Hwan
Lee Young-Sook
|
|
|
Abstract
|
|
|
|
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 protease 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 proteolytic activity of each koji was tested. The temperature range suitable for the production of protease was 28～32℃. Based on the protease and color, 60 hours of cultivation at 28℃ was shown to produce optimum results. The production of protease increased in proportion to the increase in water content of steamed rice from 25% to 35%. An increase in koji-thickness induced no adverse effects on the production of protease, and agitation during cultivation showed beneficial effects.
|
|
|
KEYWORD
|
|
|
Rhizopus sp., rice koji, koji, culture conditions, protease
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|