| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a liquid koji used for producing a fermented food and drink, especially the liquid koji having a high activity of a glucoamylase and an acid-resistantα-amylase usable for producing shochu (Japanese distilled spirit). <P>SOLUTION: A method for producing the liquid koji used for producing the fermented food and drink comprises culturing a koji mold in a liquid culture medium containing an amaranthus and/or a quinua which are miscellaneous cereals as a culture raw material. Thereby, the glucoamylase and acid-resistantα-amylase can simultaneously and highly be produced in good balance and the liquid koji having an enzyme activity necessary for producing the fermented food and drink such as shochu can be produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
