한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제6권2호
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- Pages.89-95
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- 1993
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Aspergillus oryzae L2에 의한 밀가루 누룩 제조시 Amylase와 Pretense의 생산조건
Conditions for the Production of Amylase and Protease in Making Wheat Flour Nuluk by Aspergillus oryzue L2
초록
A Nuluk, a Korean traditional Koji for brewing, was made with wheat flour and Aspergillus oryzae L2 which had a good aroma and strong abilities In producing saccharogenic and dextrogenic enzymes. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivity of dextrogenic enzyme was improved when Nuluk was made with unsteamed wheat flour as compared with steamed one, but that of proteolytic enzyme was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of those two enzymes. The optimum ratio of water added to wheat flour for the production of those two enzymes was 28