泡盛酒製造研究Ⅰ. Aspergillus awamori培麴條件之探討

Studies on Preparation of Awamori Rice WineⅠ. Research on Aspergillus awamori Incubating Condition

張立人(Ming-Chow Chang) ； 王子慶(Tzu-Ching Wang) ； 吳明昌(Ming-Chang Wu) ； 楊淑宜(Shu-I Yang)

《中國園藝》 51卷1期 (2005/03) Pp. 85-97

https://doi.org/10.6964/JCSHS.200503.0085

摘要

本文旨在研究探討以蓬來米爲基質接種Aspergillus awamori之最適培麴條件。蓬來米經浸漬12小時後，於蒸煮前含水量可達32.5%，可使米較易蒸熟。培麴條件爲溫度30℃、濕度90%，通氣培養2天，可得到最佳的澱粉酶及蛋白酶活性，分別爲96U/mL、0.8U/mL。

關鍵字

泡盛酒 ； 黑麴黴 ； 泡盛酒麴

並列摘要

The soaking of polished rice with water at 25℃ for 12 hours facilitated the subsequent cooking of rice, the moisture content of swollen rice after soaking was 32.5%. The optimum condition for koji-making was as following: the cooked rice inoculating with Aspergillus awamori was incubated at 30℃, 90% RH, with proper aeration for 2 days. The amylase and protease activity of rice-koji were 96 and 0.8U/mL, respectively.

並列關鍵字

awamori ； black aspergillus ； awamori-koji