Improvement in the Quality of Takju by the Combined Use of Aspergillus kawachii and Aspergillus oryzae

Aspergillus kawachii와 Aspergillus oryzae의 병용에 의한 탁주의 품질개선

In order to improve the quality of Takju, the effect of combined use of Aspergillus oryzae and Aspergillus kawachii in brewing was investigated. The quality of Takju which was brewed by the combined use of Aspergillus oryzae CF7-koji and Aspergillus kawachii CF1-koji in equal amount was better as cmapared with that brewed by existing method using Aspergillus kawachii-koji only as koji. But the good result did not obtained when the koji was made by mixed culture of Aspergillus oryzae CF7 and Aspergillus kawachii CF1.