to improve the quality of Takju, the effect of combined use of Aspergillus oryzae and Aspergillus kawachii ... quality of Takju which was brewed by the combined use of Aspergillus orytae CF7-koji and Aspergillus kawachii ... result did not obtained when the koji was made by mixed culture of Aspergillus CF7 and Aspergillus kawachii
탁주 및 약주의 양조시에 koji를 곰팡이로 사용되고 있는 Aspergillus awamori var. kawachii로서 쌀 koji를 제조할 때에 방화효소의 생산에 영향을 미치는 ... koji on the production of saccharogenic amylase during rice-koji making by Aspergillus awamori var. kawachii
현재 우리나라에서 탁, 약주의 양조에 사용되고 있는 국균인 Aspergillus awamori var. kawachii로 쌀 koji를 제조할 때에 유기산 생산에 영향을 미치는 배양조건을 ... conditions of koji on the production of organic acid during rice-koji making by Aspergillus awamori var. kawachii
전분 분해능력과 단백질 분해능력를 기준으로 하여 Species 별로 판단한다면 Asp. awamori var. kawachii H1, I1 및 J1, Asp. oryzae J2, ... Among 31 strains of isolates, 10 strains were identified as Asp. awamori var. kawachii, 18 strains ... The typical characteristics for the 3 species of koji-molds were that Asp. awamori var. kawachii was
was conducted to investigate the effects of different active gluten and rice Nuruk(Asp. oryzae, Asp. kawachii ... Enzyme(amylase and acidic protease) activity of Asp. oryzae rice Nuruk is higher than Asp. kawachii rice