• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.81-85
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• 2004

Quality characteristics of kochujang made with Aspergillus oryzae-and/or Cordyceps sp.-inoculated koji were investigated. Protease activity of Cordyceps sp.-inoculated koji was higher than that of A. oryzae-inoculated one. Sensory evaluation showed that kochujang made with mixture of A. oryzae-and Cordyceps sp.-inoculated koji (70 : 30, w/w) was superior to others.

• Journal of the Korean Chemical Society
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• v.4 no.1
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• pp.88-92
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• 1957

With the intention to examine the Korean bean "Meju" and wine "Kokja" fundamentally we accomplished first the examination of Aspergillus Oryzae in them as follow; 1. 22 kinds of Aspergillus Oryzae were isolated from Korean bean "Meju" and wine "Kokja" 2. Microscopic and physiologic characteristics were surveyed. 3. 5 kinds of powerful moulds in amylolysation and 4 kinds of powerful moulds in proteolysation were found. 4. The moulds isolated from the bean "Meju" were superior to "Kokja's" coulds in amylolytic power and proteolytic power.

• Korean Journal Plant Pathology
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• v.12 no.2
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• pp.202-208
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• 1996

1986년부터 1992년까지 전라북도와 경상남도에서 수집된 벼 흰잎마름병균 66균주를 국내의 4 판별품종에 대한 병원성을 조사한 결과, K1 균형이 18(27.3%) 균주, K2 균형이 2(3.0%)균주, K3 균형이 18(27.3%) 균주가 분리되었다. 그러나 K4는 발견되지 않았으며 2균주는 균형을 분류할 수 없었다. 이들 2균형은 5종류의 일반계 품종에 대한 병원성에 따라 19종류의 group으로 세분되었다. 국내 벼 흰잎마름병 균주는 일본이나 IRRI 판별품종과 동일한 유전자를 갖는 NIL로 균형이 분류되지 않는 균주가 각각 63.6%, 57.6%나 되어, 국내 벼 흰잎마름병균은 일본 및 IRRI 균형과 비교하기가 곤란하였다.

• Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.12-17
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• 2010

This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in $\gamma$-aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.522-525
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• 2006

Biodiesel conversion from soybean oil reached a maximum of 70% at 18 h using immobilized 1,3-specific Rhizopus oryzae lipase alone. Biodiesel conversion failed to reach 20% after 30 h when immobilized nonspecific Candida rugosa lipase alone was used. To increase the biodiesel production yield, a mixture of immobilized 1,3-specific R. oryzae lipase and nonspecific C. rugosa lipase was used. Using this mixture a conversion of greater than 99% at 21 h was attained. When the stability of the immobilized lipases mixture was tested, biodiesel conversion was maintained at over 80% of its original conversion after 10 cycles.

• Korean Journal of Microbiology
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• v.24 no.1
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• pp.38-45
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• 1986

Effect of sodium deoxycholate and sodium dodecyl sulfate on Rhizopus oryzae were investigated. Morphological change was obtained by supplement of these surfactants into culture media during the sumerged culture. In accordance with morphological changes, composition of phospholipid was changed. In case of surfactant-free culture, phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine were measured more than 95% of total phospholipid. But cardiolipin and phosphatidylinositol were conspicuously increased by treatment of both sufactants. Presence of phospolipase A, C, and D were detected from mycelium. Phospholipase A and D were activated by supplement of sodium deoxycholate and C was activated by sodium dodecyl sulfate. These results were interpreted in respect of polymorphism of phospholipid and membrane stability against solubilization effect of surfactants.

• The Korean Journal of Food And Nutrition
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• v.8 no.1
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• pp.6-12
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• 1995

The purpose of this study was to examine the aptitude of wheat flour-Nuluks, for Takju brewing, which were made with Aspergillus oryzae, Rhizopus japonicus or Aspergillus usamii mut. Shirousamii, and to know the way of effective use the Aspergillus oryzae-Nuluk showed high saccharogenic activity, and Rhizopus japonicus-Nuluk high proteolytic activity. When these two Nuluks were combined, the activities of saccharogenic amylase and protease were more balanced. The Takju mash of Aspergillus oryzae-Nuluk was high in acidity and in amino acidity, and that of Rhizopus japonicus-Nuluk high in the content of free sugar, but, that of Aspergillus usamii mut. Shirousamii-Nuluk was low in amino acidity, free sugar and ethanol content. The Takju of Rhizopus japonicus-Nuluk was high in the content of suspended solid and slow in its sedimenting rate, but that of Aspergillus usamii mut. Shirousamii-Nuluk was not. The Takju which was made with combined use of Aspergillus oryzae-Nuluk and Rhizopus japonicus-Nuluk was more balanced in the composition of flavoring ingredients, and was slow in sedimenting rate of suspended solid. Moreover, it gained good result in sunsory evaluation test.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2005.04a
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• pp.81.2-81
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• 2005

• Proceedings of the Korean Society of Plant Pathology Conference
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• 1999.10a
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• pp.57.2-57
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• 1999

• 한국환경농학회:학술대회논문집
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• 2011.07a
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• pp.23-31
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• 2011