This experiment was carried out to investigate the effects of red pepper powder on its enzyme production and growth of Aspergillus oryzae. In this report, Aspergillus oryzae A and G strains were cultured to the wheat bran and Czapek Dox liquid media containing red pepper powder. And their enzyme activity. dry mycelial weight, pH and acidity were determined respectively. The results obtained were as follows.
1. In the case of protease reaction on the substrate without salt, the addition of red pepper powder ranging from 0.05 to 30 per cert to the wheat bran medium showed the increased neutral and alkali protease production in comparison with the control. However, the acid protease production were decreased by the addition of red pepper powder in the case of Aspergillus oryzae G strain.
2. In the case of protease reaction on the substrate with 10 per cent of salt, wheat bran medium containing 0.05 to 10 per cent of red pepper powder showed the high protease production in comparison with the control.
3. The addition of red pepper powder to wheat bran medium gave no effect on the production of amylase.
4. Wheat bran medium containing red pepper powder were generally shown the high cellulose production in comparison with the control.
5. As the amount of red pepper added to the Czapek-Dox lipuid culture was increased, the dry mycelial weight produced by Aspergillus oryzae A and G strains were also increased. And the dry mycelial weight produced by Aspergillus oryzae A strain was much more than that of Aspergillus oryzae G strain.
6. The addition of red pepper powder brought the fall of pH in Czapek-Doic liquid medium.
7. By, the increase of red pepper. powder concentration, the acidity in Czapek-Dox liquid culture were increased. And the increase ratio in the case of Aspergilpus oryzae G strain was more remarkable than that of Aspergillus oryzae A strain.
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