Mathematical Model for Surface Culture of Koji Mold : Growth of Koji Mold on the Surface of Steamed Rice Grains (IX)

概要

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For the growth of koji mold on the surface of steamed rice grains, it was confirmed that 1) the enzyme activity was directly proportional to the mycelial weight (estimated by glucosamine content), 2) oxygen consumption rate reached the maximum value and remained constant afterwards, 3) several hours after reaching the maximum oxygen consumption rate, the mycelial weight and the enzyme activity reached maximum.In order to consider theoretically the mode of growth of koji mold, a logistic curve was introduced. As a result, it was ascertained that the measurable values of oxygen consumed and oxygen consumption rate agreed very closely with calculated values, and the calculated endogenous oxygen consumption rate which was a part of the oxygen consumption rate was directly proportional to the mycelial weight and enzyme activity. And it was also ascertained that the mathematical models held approximately in the case of wheat bran.
社団法人日本生物工学会の論文
1980-10-25