Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju

摘要: To obtain a useful mold strain in rice-doenjang production, enzyme activities were investigated rice and wheat koji prepared with 13 different strains isolated from traditional Korean meju. The CJCM-4 strain, which had been selected as superior for the production of protease, was identified Aspergillus oryzae by gene sequence ITS-5.8S rDNA region well aflatoxin capacity. according to polishing degree bran examined. 70% milling higher than those other kojis. Protease activity showed its highest level on day 3 at 30°C. Glucoamylase 2 optimum determined conditions such incubation time, temperature, moisture, inorganic salt content. ratio water added enzymes 35% dry basis rice, temperature 25°C. When salts increase activity, combined addition 0.15% CaCO3 0.05% NaH2PO4 resulted activities.