| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for producing a liquid mold starter used for producing a liquid Koji used for producing a fermented food and drink, especially the liquid Koji having an enzyme activity necessary for brewing Shochu (Japanese distilled spirit), and to provide a method for producing the liquid Koji using the liquid mold starter. <P>SOLUTION: The liquid mold starter used for producing the liquid Koji is produced by culturing a Koji mold strain in a liquid culture medium in which the amount of grains used is regulated to 4-12% (wt./vol.). The resultant liquid mold starter in an amount of 0.5-5% (vol./vol.) based on the liquid culture medium is inoculated into the liquid culture medium for culturing the liquid Koji, and the Koji mold is then cultured to produce the liquid Koji. Thereby, the liquid Koji having a high enzyme activity of a glucoamylase and an aciduricα-amylase can be produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
