Koji production for fish sauce fermentation
1990
Boonsri Jongsareejit
The activity of proteases in koji production for fish sauce fermentation using A. oryzae F grown on wheat bran medium at 45 % initial moisture content, initial pH 8 incubated at 28 deg C in growth chamber for 54 hours was 4,231 units/g dry koji. Fish sauce fermentation was done by using Pla Katak (Stolephorus spp). Fish sauce fermentation with 12.5 % of koji and 5 % of fine powdered salt gave the best quality of fish sauce within 7 days fermentation. It had a characteristic of clarity and raddish-brown liquid, an absorbance at 610 nm of 0.48, a pH of 5.47, a sodium chloride content of 28.93 percent and the amount of free amino acid content was 11.84 mg/ml. The role of koji in the acceleration of the process for fish sauce production appeared to concern directly with the protease activity by helping in the fish protein hydrolysing process, liberating various important amino acids at shorter time
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Kasetsart University