Applied Biological Chemistry
- 제30권3호
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- Pages.250-257
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- 1987
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
우리나라 재래 소주에 관한 미생물학적 연구 -제1보. 영광 토종국에서 분리한 곰팡이의 Amylase 활성-
Microbial Studies on the Korean Traditional Soju -Part 1. Characteristics of Fungal Amylases Produced by the Isolate from the Native Youngkwang Koji-
- Chung, Won-Hwi (Research and Development Division, Wha Yong Foods Ltd.) ;
- Kang, Sung-Hoon (Department of Food Science and Technology, Chonnam National University) ;
- Jung, Ji-Heun (Department of Food Science and Technology, Chonnam National University)
- 발행 : 1987.09.30
초록
영광 토종국에서 분리된 곰팡이중, amylase 생산성이 우수한 Asp. awamori의
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
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