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KMID : 1234420120400040319
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Korean Journal of Microbiololgy and Biotechnology
2012 Volume.40 No. 4 p.319 ~ p.324
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Quality Characteristics of Wheat Nuruks by Storage Conditions of Liquid Starters Using Rhizopus oryzae N174
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Choi Jeong-Sil
Jeong Seok-Tae
Choi Ji-Ho
Choi Han-Seok
Baek Seong-Yeol
Yeo Soo-Hwan
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Abstract
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Production of liquid starters using wheat bran as a medium for Rhizopus oryzae N174 and the changes in their characteristics noted during storage were investigated in this study. The optimal culture conditions of the liquid starters were determined to be 5~15% (w/v) wheat bran and 48~72 hrs of incubation. The effects of liquid starters with different storage periods and temperatures (-18, 4, 10 and 25oC) on the quality of wheat nuruk were evaluated. According to the results of the pH, acidity, reducing sugar and enzyme activities, it was found that liquid starter using wheat bran preserved for one day, at any temperature, is the best method of storage for seed cultures for R. oryzae N174.
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KEYWORD
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Rhizopus oryzae N174, Liquid starter, Wheat nuruk, Mycelium, Enzyme activity
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