Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds

Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analys...

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Bibliographic Details

Published in:	Hangug gynnhaghoi ji Vol. 40; no. 4
Main Authors:	Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea, Kwon, Y.H., Korea Food Research Institute, Seongnam, Republic of Korea, Lee, A.R., Korea Food Research Institute, Seongnam, Republic of Korea, Kim, H.R., Korea Food Research Institute, Seongnam, Republic of Korea, Ahn, B.H., Korea Food Research Institute, Seongnam, Republic of Korea
Format:	Journal Article
Language:	Korean
Published:	01-12-2012
Subjects:	ASPERGILLUS ORYZAE Koji Lichtheimia corymbifera Mycocladus corymbiferus Nuruk RHIZOPUS ORYZAE
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