논문 상세보기
pp.294-300
탁주 및 약주의 양조시에 koji를 곰팡이로 사용되고 있는 Aspergillus awamori var. kawachii로서 쌀 koji를 제조할 때에 방화효소의 생산에 영향을 미치는 배양조건을 검토하였다. 본 균의 당화효소 생산 최적온도는 36℃이었고, 이 온도에서 40시간 배양했을 때 최고값에 도달하였다. 배양개시 후 20∼25시간까지 36℃로 배양한 후 그 이후에 32℃로 배양하는 방법은 koji의 유기산 생산과 당화효소 생산에 호의적이었다. 증미의 수분함량이 35% 이하일 때는 당화효소의 생산이 낮았으나 40∼60% 일 때는 높았다. 국균포자의 접종량이 지나치게 적을 때에는 배양초기의 당화효소 생산은 낮았으나 배양 40시간 이후에서는 차이가 없었다. Koji의 두께가 3㎝ 이상일 때는 당화효소의 생산이 현저히 억제되었다. 본 koji의 당화효소는 pH 2∼7에서 안정하였고, pH 2∼5에서 높은 활성을 나타내었다.
This study was carried out to investigate the influences of cultural conditions of koji on the production of saccharogenic amylase during rice-koji making by Aspergillus awamori var. kawachii which is now widely used as koji-mold in brewing Takju and Yakju in Korea. The optimum cultural temperature for the production of saccharogenic amylase by this mold was 36℃, and at this temperature it needed 40 hours of cultivation for maximum production of this enzyme. It was favorable for high production of both organic acid and saccharogenic amylase to shift the cultural temperature form initial 36℃ to 32℃ after 20∼25 hours of cultivation. The production of saccharogenic amylase was low when the water content of steamed rice was below 35%, but its production was high at 40∼60% of water content. When the quantity of conidial inoculation was too small, the production of saccharogenic amylase was low in initial phase, but it was retrived after 40 hours of cultivation. When koji-thickness was over 3㎝, the production of saccharogenic amylase was markedly restricted. The saccharogenic amylase of this koji was stable at pH 2∼7, and showed high activity at pH 2∼5.
