Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 4
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- Pages.258-264
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- 1985
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- 0367-6293(pISSN)
Saccharification and Ethanol Fermentation from Uncooked Starch using Aspergillus niger Koji
생전분의 당화와 주정발효
- Han, Myun-Soo (Department of Food Science and Technology, Chung-ang University) ;
- Chung, Dong-Hyo (Department of Food Science and Technology, Chung-ang University)
- Published : 1985.08.01
Abstract
The energy for cooking starch prior to saccharification could be saved by fermenting raw starch into ethanol using Aspergillus niger koji of wheat bran. Optimum cultivation time to produce glucoamylase was 4 days in wheat bran medium. The rate of saccharification from uncooked corn starch were optimum at pH 3.3 and 40-
부채전분원에서 분리, 동정한 Aspergillus niger를 사용하여 koji를 조제하고 생전분 당화와 에탄을 발호의 조건을 검토한 결과는 다음과 같다. (1) Koji(효소제)는 4일간 배양한 경우에 가장 높은 활성을 가졌고 생전분 당화의 최적pH는 3.3. 최적온도는
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