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한국식품영양학회지
(The Korean Journal of Food And Nutrition)
Vol. 4 No. 2 (1991.12)
pp.115-124
pp.115-124
한국식품영양학회
(The Korean Society of Food and Nutrition)
초록
In order to improve the quality of Takju, the effect of combined use of Aspergillus oryzae and Aspergillus kawachii in brewing was investigated. The quality of Takju which was brewed by the combined use of Aspergillus orytae CF7-koji and Aspergillus kawachii CF1-koji in equal amount was better as compared with that brewed by existing method using Aspergillus kawachii-koji only as koji. But the good result did not obtained when the koji was made by mixed culture of Aspergillus CF7 and Aspergillus kawachii CF1.
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