참고문헌
- 醱酵生理學 潚藤賢道
- 應用薇菌學 (下卷) 宮路憲一
- 日本醱酵工學雜誌 v.32 淺野
- 日本醱酵工學雜誌 v.32 淺野
- 日本農藝化學雜誌 v.29 松島
- 微生物工學講座 共立出版社
- Text book of Microbiology Burrows
대한화학회지 (Journal of the Korean Chemical Society)
- 제4권1호
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- Pages.88-92
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- 1957
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- 1017-2548(pISSN)
- /
- 2234-8530(eISSN)
干醬製造에 關한 硏究 (第一報) 在來메주 及 麵子中의 Aspergillus Oryzae에 代하여
Studies on the Manufacturing of Soy Sauce (1) On Aspergillus Oryzae in Korean bean Meju and Wine Kokja (Mould Cultured to the Wheat Bran)
- Han, Yong-Suk (Food Industry Section, Central Research Laboratory) ;
- Park, Byeong-Duk (Food Industry Section, Central Research Laboratory)
- 발행 : 19571100
초록
With the intention to examine the Korean bean "Meju" and wine "Kokja" fundamentally we accomplished first the examination of Aspergillus Oryzae in them as follow; 1. 22 kinds of Aspergillus Oryzae were isolated from Korean bean "Meju" and wine "Kokja" 2. Microscopic and physiologic characteristics were surveyed. 3. 5 kinds of powerful moulds in amylolysation and 4 kinds of powerful moulds in proteolysation were found. 4. The moulds isolated from the bean "Meju" were superior to "Kokja's" coulds in amylolytic power and proteolytic power.
키워드