Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds
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Kim, Jae-Ho
(Korea Food Research Institute)
Kwon, Young-Hee (Korea Food Research Institute) Lee, Ae-Ran (Korea Food Research Institute) Kim, Hye-Ryun (Korea Food Research Institute) Ahn, Byung-Hak (Korea Food Research Institute) |
1 | Choi, S. H., Kim, O. K. and Lee, M. W. 1992. A study on the gas chromatographic analysis of alcohols and organic acids during Takju fermentation. Korean J. Food Sci. Technol. 24:272-278. 과학기술학회마을 |
2 | Han, E. H., Lee, T. S., Noh, B. S. and Lee, D. S. 1997. Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation. Korean J. Food Sci. Technol. 29:555-562. 과학기술학회마을 |
3 | Han, E. H., Lee, T. S., Noh, B. S. and Lee, D. S. 1997. Volatile flavor components in mash of Takju prepared by suing different Nuruks. Korean J. Food Sci. Technol. 29:563-570. |
4 | Jung, D. H., 1983. Fermentation and microbiology engineering. pp. 228-275. Sunjinmunwhasa, Seoul, Korea. |
5 | Lee, W. K., Kim, J. R. and Lee W. M. 1987. Studies on the changes in free amino acids and organic acids of Takju prepared with different Koji strains. J. Korean Agricultural Chemical Society. 30:323-327. 과학기술학회마을 |
6 | So, M. H. 1991. Takju Brewing by combined use of Rhizopus japonicus-Nuruk and Aspergilus oryzae-Nuruk. Korean J. Food & Nutr. 4:115-124. |
7 | So, M. H. 1999. Characteristics of a modified nuruk made by inoculation of traditional Nuruk microorganisms. Korean J. Food & Nutr. 12:219-225. 과학기술학회마을 |
8 | So, M. H. and Lee, Y. S. 2010. Effects of culture conditions of Rhizopus sp. ZB9 on the production of organic acid during the preparation of rice Koji. Korean J. Food & Nutr. 23:70-75. 과학기술학회마을 |
9 | So, M. H. and Lee, Y. S. 2010. Effects of culture conditions of Rhizopus sp. ZB9 on the production of protease during preparation of rice Koji. Korean J. Food & Nutr. 23:399-404. 과학기술학회마을 |
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