Journal of Ginseng Research
- Volume 6 Issue 2
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- Pages.131-137
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- 1982
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- 1226-8453(pISSN)
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- 2093-4947(eISSN)
Effect of Red Ginseng Residue on Various Enzyme Production of Alcohol Fermentation Koji
인삼백 첨가가 알콜발효용균의효소생성에 미치는 영향
- Kim, Sang-Dal (Korea Ginseng & Tobacco Research Institute) ;
- Do, Jae-Ho (Korea Ginseng & Tobacco Research Institute) ;
- Lee, Jong-Cheol (Korea Ginseng & Tobacco Research Institute)
- Published : 1982.11.01
Abstract
The effect of red ginseng residue on the several enzyme activities of the koji and alcohol fermentation were investigated. The koji showed maximum values of amylase and cellulase activity when it was prepared by 30% red ginseng residue and 70% wheat bran, and of protease activity when it was prepared by 40% red ginseng residue and 60% wheat bran-
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