On the time of Koji-making process

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Other Title
  • 麺麹の製麹時間について

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Description

In order to shorten the time of Koji-making process, we selected a strain with the most active amylase from about 200 of Koji molds. Asp. oryzae s. str. S7 was the best. Maltase, limit dextrinase and amylase activities of this strain was strongest among Asp. oryzae sp.<BR>The amylase production ran parallel to the production of CO2 (growth of mold), while malt ase was produced later. Maltctivity was one of the limiting factor for alcoholic fermenta tion. We could shorten the time Koji-making from 40 hours to 30 hours.

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Details 詳細情報について

  • CRID
    1390001206077142272
  • NII Article ID
    130004321218
  • DOI
    10.6013/jbrewsocjapan1915.49.121
  • ISSN
    21864004
    0369416X
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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