Aspergillus luchuensis 34-1 was inoculated into wheat pellets with different conditions of raw materials to produce nuruk. The degree of substrate reactivity improvement of steam treated raw materials compared with that of non-heat treated was analyzed. The water content of the pellet was adjusted to 25% and 35%, and steam treatment for 10 minutes improved the substrate reactivity at 2.1-fold and 3.1-fold, and sterilization was also possible. The characteristics of improvement pellet nuruk were investigated according to the degree of crushing and water content of raw materials according to the temperatures and humidities (23°C, 30°C and RH 60%, RH 80%). The pH of the pellet nuruk was higher depending on the temperature, humidity and moisture content of the koji were lower, and the pH of the flour-pellet nuruk was lower than that of 2 mm milling wheat-pellet nuruk according to milling degree. It can be seen that the milling degree affects the growth of mold. The acidity and amino acid were generally higher as fermentation time increased. Also, the higher the incubation temperature, humidity and moisture content, the higher the value. Glucoamylase activity was significantly the highest in moisture content 35% D2b nuruk, cultured at 30 °C and 80% RH for 38 hours. This is higher than the previous reports on glucoamylase of rice-koji or commercial nuruk using fungi isolated from traditional nuruk. From these study, it is expected that making of improvement pellet nuruk would save the fermentation time considerably compared with traditional nuruks.

Introduction
 Materials and Methods
  공시재료
  누룩 성형
  기질 반응성 및 살균 유무
  Pellet 누룩 배양
  누룩 일반분석 및 효소활성
  통계처리
 Results
  원료 증자 및 살균 최적시간
  일반분석
  효소활성
 Discussion
 References

• Eui-Hyoun Jung(Fermented Processing Food Science Division, National Institute of Agricultural Science, RDA)
• Ji-Young Mun(Fermented Processing Food Science Division, National Institute of Agricultural Science, RDA)
• So-Young Kim(Fermented Processing Food Science Division, National Institute of Agricultural Science, RDA)
• Soo-Hwan Yeo(Fermented Processing Food Science Division, National Institute of Agricultural Science, RDA) Corresponding author