한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제6권4호
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- Pages.287-293
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- 1993
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Aspergillus awamori var. kawachii에 의한 쌀 Koji 제조시 유기산의 생산조건
Cultural Conditions for the Production of Organic Acid During
초록
This study was carried out to investigate the influences of cultural conditions of koji on the production of organic acid during rice-koji making by Aspergillus awamori var. kawachii which is now widely used as koji-mold in brewing Takju and Yakju in Korea. The optimum temperature for the germination of the conidia of the mold was 35'8, and the time required for germination at this temperature was 8 hours. Rapid germination occurred when the water content of steamed rice was above 40%, but germination retardation occurred markedly below 35%. The optimum cultural temperature for the production of organic acid was 32