Microflora in Beiju and Their Biochemical Characteristics :

NDLデジタルコレクション

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説明

Beiju is a naturally fermented cassave mass resmbling koji in Oriental countries. Beiju is used for production of an indigenous alcoholic beverage called as tiquira. Microbial populations in beiju were predominantly molds, and the numbers of colonies on PD agar developed from 1 g of beiju were 6×10^5 to 1.9×10^6. Predominant molds were Aspergillus niger and Paecilomyces sp. Moderate numbers of Rhizopus sp. resmbling Rhizopus delemar and small numbers of Neurospora sp. were also found in beiju. It was found that the Paecilomyces sp. produced high activity of α-amylase, while R. delemar produced small amounts of the enzyme. On the other hand, A niger and R. delemar produced large amounts of amyloglucosidase, while Paecilomyces sp. and Neurospora sp. produced small amounts of the enzyme.

収録刊行物

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