麹の貯蔵に関する研究 : (第1報) 貯蔵条件による麹の品質変化

概要

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Changes of the enzyme activity and the acidity of Koji were examined during storage in order to study the relations between the moisture content in Koji and a temperature of storage. As for the enzyme activity, total-amylase, α-amylase, s-amylase and proteolytic enzyme activities at pH 3.0 and Ph 7.0 were examined.From the experimental results it was found that titratable acidity of Koji containing about 30% moisture was much increased by its storage at 30℃, though the enzymatic activity was very stable for about a month at 30℃ regardless of the moisture content in Koji. It is considered that, when the moisture content in Koji is adjusted bellow 16%, not only the enzymatic activity but also other qualities of Koji become very stable during its storage at room temperature.
公益社団法人日本生物工学会の論文
1967-11-25