• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.644-649
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• 2009

This study was conducted to determine the influence of cultural conditions such as temperature, time, water content, koji-thickness and agitation on the production of saccharifying amylase by Rhizopus sp. ZB9 isolated from Korean Nuruk during the preparation of rice koji, which is used in brewing Korean rice wines, Takju and Yakju. Rice kojies were made under different cultural conditions, and the saccharifying activities of each koji were tested. The temperature range suitable for the production of saccharifying amylase was $28{\sim}36^{\circ}C$. Based on the saccharifying activity and color, 60 hours of cultivation at $28^{\circ}C$ was believed to produce the optimum results. The water contents of steamed rice suitable for the production of saccharifying amylase were 35~40%. An increase in koji-thickness induced no adverse effects on the production of saccharifying amylase, but agitation-work during cultivation had a harmful effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.417-421
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• 1997

Quality of Sikhe, the Korean conventional rice beverage depended on the characteristics of saccharifying activities of various amylases, intrinsic flavour, budding rate and so on. To improve the quality of Sikhe, characteristics of malt produced with wheat, covered barley and naked barley were evaluated. The germination rate of wheat was 82%, but those of naked and covered barley were 69% and 56% for 6 days, respectively. Malt prepared from germinated grains with 1.5~2.0 times length of buds had the highest saccharifying power. when the extraction of enzyme and reducing sugar was carried out at 5$0^{\circ}C$ for 4 hr, saccarifying power and reducing sugar contents were the highest. Malt of wheat had the highest saccharifying power. Malt of naked barley had higher saccharifying power than that of covered barley. The amylase types of wheat, covered barley and naked barley were similar to $\beta$-amylase.

• Korean Journal of Microbiology
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• v.6 no.4
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• pp.141-146
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• 1968

Takjoo mashes which were collected from the Takjoo breweries in Seoul area were studied on the purpose of detection for the reciprocal actions between amylase activity and saccharifying ability. The results obtained are as follows. Amylase activity was found to be usually high in the primary brewing process as well as the main brewing process. And especially, .alpha.-amylase in the primary brewing process showed remarkably high activity, more than 5.0 D.P. per/ml of mash comparing with 3.8 D.P. per ml of mash in the main brewing process. However, it was revealed that the reducing sugar contents in the primary brewing process were much higher in its average contents, 5.5%, than 1.1% in the main brewing process.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.166-185
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• 1983

Aspergillus niger IFO 8541 (NRRL 3112) was investigated through a series of UV rays and N-Methyl-N'-Nitro-N-Nitrosoguanidine (NTG) treatments to induce mutants that produce highly active raw starch saccharifying enzyme, and two mutants with strong enzymatic productivity were obtained. The mutants obtained were investigated for their fungal characters, condition of enzyme production, and other activities. Furthermore, the raw starch saccharifying enzyme was purified and the characteristics of purified enzyme were studied. The results obtained were summarized as follows; 1. The color of conidial head of UV-46 mutant obtained from UV rays treatment was changed to tan type and the gelatinated starch saccharifying enzyme productivity and the raw starch saccharifying enzyme productivity increased up to twice and 1.8 times compared to the productivities of original Aspergillus niger IFO 8541 cultured on the wheat bran, respectively. 2. The conidial head color of NG-41 mutant obtained from NTG treatment became lighter than that of parent strain. The gelatinated starch saccharifying enzyme productivity and raw starch saccharifying enzyme productivity increased about 1.8 times, and twice over the Aspergillus niger IFO 8541 parent strain cultured on wheat bran, respectively. The productivity of ${\alpha}$-amylase increased about 3 times more than the parent strain. 3. Two peaks of glucoanlylase and a peak of ${\alpha}$-amylase were obtained when enzyme solution of mutants and parent strain were passed through DEAE-Sephadex A-50 column chromatography. Glucoamylase I showed only gelatinated starch saccharifying enzyme activity. However, glucoamylase II (raw starch saccharifying enzyme) showed both raw starch saccharifying enzyme activity and gelatinated starch saccharifying enzyme activity. 4. Mutant, UV-46 was strengthened in glucoamylase II productivity and mutant NG-41 was strengthened in ${\alpha}$-amylase productivity. 5. Glucoamylase II of mutants and parent strain were appeared to have the same enzymatic properties. 6. Glucoamylase II of mutants and parent strain were recognized as simple enzyme through electrophoresis. 7. The glucoamylase II crystallized showed rhombic board type. 8. The molecular weight, isoelectric point, optimum pH, and optimum temperature of the glucoamylase II crystallized were estimated as 76,000, 3.4, 3.5 and $60^{\circ}C$, respectively.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.143-148
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• 1994

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.

• Microbiology and Biotechnology Letters
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• v.15 no.6
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• pp.408-413
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• 1987

Microorganisms capable of degrading the raw naked barley were isolated from soil, and the amylase productivity of each strain was examined on plate contained 2％ raw naked barley. Of the fungi and actinomycetes tested, 71 strains were subjected to subsequent testing for amylase production, and 4 strains were selected as potent amylase producers. Among them, Strain No. 281 produced the most potent raw naked barley saccharifying enzyme, and was identified as genus Rhizopus from morphological and physiological studies. The ratio of raw starch saccharifying activity (RDA) of the crude enzyme derived from the Rhizopus sp. No. 281 was showed 2-3 fold higher than that of commercial enzyme when the raw naked barley was used as the substrate. In the case of uncooked alcohol fermentation using Rhizopus sp. No. 281 glucoamylase preparation, the alcohol yield of the broth was 2％ higher than that of the commercial enzyme.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.238-242
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• 1975

The effects of various antimicrobial agents on the production of organic acid and saccharifying amylase by Aspergillus usamii shirousamii $U_2$ were studied and the results are as follows. 1) The production of organic acid and saccharifying amylase was stimulated by using optimum amounts of nitrofurazone and $AF_2$ among several antimicrobial agents. 2) Wheat flour medium containing 50% volumes of 10 ppm $AF_2$ solution gave the maximum yield of organic acid. 3) Wheat bran medium containing 100% volumes of $100{\sim}500ppm$ nitrofurazone solution gave the maximum yield of saccharifying amylase.

• Microbiology and Biotechnology Letters
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• v.18 no.6
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• pp.547-552
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• 1990

We have been searching microorganisms which produce highly active raw starch saccharifying enzyme and also have a good cultivation characters in submerged culture. About 170 strains of molds isolated from soil and compost were tested for their amylase productivity on plate contained 2% raw corn meal. Thirty-four strains out of 170 strains produced clearance on the plates, and were tested for their raw starch saccharifying activity. Then, 4 strains which had shown relatively high levels of saccharifying activity were selected. Among them, Strain No. 55 was found to have highest level of raw starch saccharifying activity, and selected for the further studies. In this paper, the morphological, physiological and cultural characteristics of Strain No. 55 were described. Based on the results obtained in these experiments, Strain No. 55 was identified to be a similar species to Aspergillus niger.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.203-207
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• 1999

V. alginolyticus 138-2, a marine halophilic bacterium, produced an extracellular amylase with a molecular weight of ca. 56,000. The analysis of the digestion products of soluble starch by thin layer chromatography(TLC) revealed that the extracellular amylase of V. alginolyticus 138-2 is a saccharifying-type alpha-amylase. The alpha-amylase activity of the culture supernatant of soluble starch was optimal at pH 6.0 and 45$^{\circ}C$. Ca2+ slightly increased the alpha-amylase activity, whereas Hg2+, An2+, Cu2+, Ni2+, Fe2+, and Mn2+inhibited the enzymatic activity. Alkylating thiol group agent, iodoacetic acid did not affect the alpha-amylase activity, but reduced thiol reagents such as dithiothreitol, cysteine, and beta-mercaptoethanol stimulated theenzymatic activity. On the other hand, even if V. alginolyticus 138-2 is a marine halophilic bacterium, its alpha-amylase activity was significantly inhibited by NaCl.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.459-463
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• 1994

To improve the quality of rice-cake(Cholpyon), raw starch saccharifying (${\beta}-amylase$ from Bacillus polymyxa No. 26 was used in process of raw rice-cake production. 30g of raw rice flour was incubated with $0{\sim}1,200$ RS units of the enzyme for 5 hr at $45^{\circ}C$, and then steamed and stored for 40 hr at $4^{\circ}C$. In instrumental analysis, control group, which was incubated without addition of (${\beta}-amylase$, was completely hardened after incubation for $12{\sim}24$ hr at $4^{\circ}C$. In contrast, enzyme-treated group was not retrograded, and showed a great differences in hardness, cohesiveness and chewiness. On the other hand, in sensory analysis, the effect of the enzyme treatment was higher values of hardness, moistness, and sweetness than these of control group. Therefore, these results clearly suggested that ${\beta}-amylase$ was fully active to degrade raw rice starch in process of rice-cake production, resulting in improvement of starch retrogradation, good digestibility, and taste.