Influence of strains of Aspergillus oryzae and kinds of koji rice on production of the proteolytic enzyme in sake koji
2008
Takahashi, H.(Akita Prefectural Univ. (Japan). Faculty of Bioresource Sciences) | Ito, T. | Sato, T. | Shiga, T. | Nakazawa, N. | Iwano, K.
We analyzed the influence of the strain of sake koji and kinds of koji rice on the production of the proteolytic enzyme in sake koji by a two-way analysis of variance, using 25 strains of Aspergillus oryzae and 5 kinds of koji rice. Results showed the influence of both factors-koji strains and koji rice-was recognized at a level of significance of 0.1%. A highly positive correlation was recoginized between the proteolytic enzyme activities of sake koji and the uptake of amino acid under growth stage of koji strains, which were cultured on Czapec's culture media using amino acid as a nitrogen source. The proteolytic enzyme activity negatively correlates with the glutelin content of rice but positively with the globulin or prolamin of rice used for sake koji. It is considered that the difference in activities of the proteolytic enzymes in sake koji depend on differences in the protein composition of koji rice. Also for every kind of koji rice, there were some koji strains that indicated a sufficient level of activity of glucoamylase for sake production and a low level for the total peptidase in sake koji.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agriculture, Forestry and Fisheries Research Information Technology Center