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http://dx.doi.org/10.4014/kjmb.1205.05029

Quality Characteristics of Wheat Nuruks by Storage Conditions of Liquid Starters Using Rhizopus oryzae N174  

Choi, Jeong-Sil (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Jung, Seok-Tae (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Choi, Ji-Ho (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Choi, Han-Seok (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Baek, Seong-Yeol (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-food Resource, NAAS, RDA)
Publication Information
Microbiology and Biotechnology Letters / v.40, no.4, 2012 , pp. 319-324 More about this Journal
Abstract
Production of liquid starters using wheat bran as a medium for Rhizopus oryzae N174 and the changes in their characteristics noted during storage were investigated in this study. The optimal culture conditions of the liquid starters were determined to be 5~15% (w/v) wheat bran and 48~72 hrs of incubation. The effects of liquid starters with different storage periods and temperatures (-18, 4, 10 and $25^{\circ}C$) on the quality of wheat nuruk were evaluated. According to the results of the pH, acidity, reducing sugar and enzyme activities, it was found that liquid starter using wheat bran preserved for one day, at any temperature, is the best method of storage for seed cultures for R. oryzae N174.
Keywords
Rhizopus oryzae N174; mycelium; wheat nuruk; liquid starter; enzyme activity;
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Times Cited By KSCI : 2  (Citation Analysis)
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