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The most active strain for the amylase activity from the native Youngkwang koji, was isolated and identified as Aspergjllus awamori. The optimal conditions for the production of α-amylase and glucoamylase were investigated and the properties of these enzymes were also examined. Maximum yields of α-amylase and glucoamylase were obtained at 30℃, pH 5.0 for days. The production of these two enzymes were increased with the addition of maltose, urea, K₂HPO₄, MgSO₄-7H₂O, and CaCl₂-2H₂O. The activities of these enzymes were maximized at 50℃, pH 5∼6. The heat stabilites of α-amylase and glucoamylase were maintained at 50℃ for 20min and 40min, respectively. Also, the addtion of MgSO₄-7H₂O, K₂HPO₄, and CaC1₂-2H₂O salt increased the heat stabilities of these enzymes.
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