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정순택,문길만,조건식,강성국,김설희 木浦大學校 工業技術硏究所 1998 工業技術硏究誌 Vol.8 No.-
The effect of chitosan in soybean koji preparation and characteristics of chitosan-koji were investigated. Aspergillus oryzae KCTC 6096 and Aspergillus kawachii KCCM 11458 was used for koji preparation. a-Amylase activity of soybean koji prepared with 0.25% 10cp chitosan was excellent relative to 30 cp chitosan and 1.6 times higher than non-added soybean koji. Acid and neutral protease activities of soybean koji prepared with 0.25%, 10 cp chitosan were showed simillary higher value than non-chitosna added koji. The period of koji preperation was reduced 30% by adding chitosan.
정순택,임종환,박양균,황금택,박현진,안찬영,강성국,문길만 木浦大學校 工業技術硏究所 1994 工業技術硏究誌 Vol.4 No.-
Cell growth and pigment productivity of Monascus anka KCCM 11832 and Monascus sp. has isolated from the Korean Maeju(soybean koji) were determined for effect of culture medium composition and incubation conditions. Increase of NH₄NO₃, and KH₂PO₄ concentration as mineral source promoted mycelium growth, and the highest cell growth was showed in the medium with 0.05% KH₂PO₄ when C/N ratio is 20:1, but pigment production was significantly inhibited at higher concentration than this level. Cell growth and pigment production in porato dextrose medium were higher than those in czapeck-dox broth and malt extract medium. In terms of temperature, the highest cell growth was showed at 34℃, but pigment productivity was the highest at 26℃.