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首页> 外文期刊>Food Science and Biotechnology >Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju
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Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju

机译：利用韩国传统梅酒中分离的米曲霉CJCM-4优化稻曲制备工艺

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摘要

To obtain a useful mold strain in rice-doenjang production, enzyme activities were investigated in rice and wheat koji prepared with 13 different strains isolated from traditional Korean meju. The CJCM-4 strain, which had been selected as a superior strain for the production of protease, was identified as Aspergillus oryzae by the gene sequence of the ITS-5.8S rDNA region as well as aflatoxin production capacity. The enzyme activities of koji prepared with CJCM-4 according to the polishing degree of rice bran were examined. The enzyme activities of koji prepared with 70% milling degree of rice bran were higher than those of other kojis. Protease activity showed its highest level on day 3 at 30°C. Glucoamylase activity showed its highest level on day 2 at 30°C. The optimum enzyme production of koji was determined at different conditions such as incubation time, temperature, moisture, and inorganic salt content. The optimum ratio of water added to the rice for the production of enzymes was 35% on the dry basis of the rice, and the optimum temperature was 25°C. When inorganic salts were added to increase enzyme activity, the combined addition of 0.15% CaCO3 and 0.05% NaH2PO4 resulted in the highest enzyme activities.
机译：为了获得在水稻大酱生产中有用的霉菌菌株，在水稻和小麦曲中研究了酶活性，用从韩国传统香菇中分离得到的13种不同菌株制备了水稻。通过ITS-5.8S rDNA区域的基因序列和黄曲霉毒素的生产能力，已被选为生产蛋白酶的优良菌株的CJCM-4菌株被鉴定为米曲霉。检查了根据米糠的抛光程度用CJCM-4制备的酒曲的酶活性。以米糠的碾碎度为70％制备的酒曲的酶活性高于其他酒曲。蛋白酶活性在30°C的第3天显示出最高水平。葡糖淀粉酶活性在30℃下在第2天显示出最高水平。在不同的条件下（例如孵育时间，温度，湿度和无机盐含量）确定了曲酒的最佳酶产量。添加到大米中以产生酶的水的最佳比例为大米的35％，最佳温度为25℃。当添加无机盐以增加酶的活性时，结合添加0.15％CaCO3 和0.05％NaH2 PO4 可获得最高的酶活性。

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  • 来源
    《Food Science and Biotechnology》 |2012年第1期|p.129-135|共7页
  • 作者

    Kwang-Won Yu; Seung-Eun Lee; Hye-Sun Choi; Hyung Joo Suh; Kyung Soo Ra; Jang Won Choi; Jong-Hyun Hwang;

  • 作者单位

    Department of Food and Nutrition, Chungju National University, Jeungpyeong, Chungbuk, 368-701, Korea;

    Department of Food Science and Technology, Chungju National University, Jeungpyeong, Chungbuk, 368-701, Korea;

    Department of Agrofood Resources, National Academy of Agricultural Science, Suwon, Gyeonggi, 441-853, Korea;

    Department of Food and Nutrition, Korea University, Seoul, 136-703, Korea;

    Department of Food and Nutrition, Daegu Technical College, Daegu, 704-721, Korea;

    Department of Bioindustry, Daegu University, Gyeongsan, Gyeongbuk, 712-714, Korea;

    Department of Food and Nutrition, Chungju National University, Jeungpyeong, Chungbuk, 368-701, Korea;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Aspergillus oryzae; doenjang; brown rice; koji; enzyme activity;

    机译：米曲霉;大酱;糙米;曲;酶活性;

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