The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Culture Conditions of Rhizopus sp. ZB9 on the Production of Protease during Preparation of Rice Koji

쌀 입국 제조시 Rhizopus sp. ZB9의 배양 조건이 프로테아제 생성에 미치는 영향

  • Received : 2010.07.29
  • Accepted : 2010.09.09
  • Published : 2010.09.30
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Abstract

This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness, and agitation on the production of protease by Rhizopus sp. ZB9, isolated from Korean Nuruk, during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the proteolytic activity of each koji was tested. The temperature range suitable for the production of protease was $28~32^{\circ}C$. Based on the protease and color, 60 hours of cultivation at $28^{\circ}C$ was shown to produce optimum results. The production of protease increased in proportion to the increase in water content of steamed rice from 25% to 35%. An increase in koji-thickness induced no adverse effects on the production of protease, and agitation during cultivation showed beneficial effects.

본 연구는 한국의 누룩에서 분리한 Rhizopus sp. ZB9로서 탁주 및 약주 양조에 필요한 쌀 입국을 제조할 때에 배양 온도, 배양 시간, 증미 수분 함량, 입국 두께, 교반 작업 등의 배양 조건이 입국의 프로테아제 생성에 미치는 영향을 알기위한 것이다. Rhizopus sp. ZB9를 접종하여 배양 조건을 달리하여서 쌀 입국을 제조하고, 각 입국의 프로테아제 활성도를 측정하였다. 프로테아제 생성에 적절한 온도 범위는 $28~32^{\circ}C$ 이었다. 프로테아제와 입국의 색을 고려한다면 $28^{\circ}C$에서 60시간 배양하는 것이 가장 좋았다. 증미의 수분 함량을 25%에서 35%로 높임에 따라 프로테아제 생성이 비례적으로 증가 하였다. 입국의 두께가 두꺼워지더라도 프로테아제 생성에 나쁜 영향을 나타내지 않았으며, 배양 중의 교반 작업은 프로테아제 생성에 효과적이었다.

Keywords

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