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한국국자(Kock Ja)의 발효생산력에 관한 연구 1

Studies on the industrialization of the Korean KockJa (I); It’s Isolation and physiological characteristics of Mold from Kock Ja

미생물학회지 1967년 5권 2호 p.93 ~ 96
이두영,
소속 상세정보
이두영 (  ) - 한국발효화학연구소

Abstract


Especially, we mainly dealt on the isolation of mold in the sample of the Korean products, Kock Ja. The kinds of the isolated strain are such as these, Rhizopus, Mucor, Aspergillus oryzae sp., aspergillus niger sp., Penicillum and Flungi Imperfecti. The action of the starch saccharification of isolated strain and the order of liquefying action are follows: The saccharification power was R-l>R-2>M-2> Kock Ja>M-1>O-2>N-1>O-4 The liquefying power was R-1, R-2>0-2>0-4>M-2, Kock Ja>M-1>N-1 We compared the pH’s saccharification curve of each kind of strain with Kock Ja. The most suitable pH value of R-1, R-2 was the closest to pH 4. 0, close value with Kock Ja. The Rhizopus species on the saccharification action of each kind of strain in regard to raw wheat starch was stronger than other kinds of strain. We think that to generalize the above result, the Rhizopus species consists of an important strain of this Kock Ja, and is an important factor for the saccharification action of Kock Ja and the existence of Mucor species as well.

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