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...
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.