JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 107, Issue 3
Displaying 1-8 of 8 articles from this issue
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  • Increasing the effect of isomaltose amounts in kome-miso by applying a high α-glucosidase koji strain.
    Takayuki WATANABE, Eri SATO, Koko SASAKI, Masaaki FUGANE, Jin KIKUCHI, ...
    2012 Volume 107 Issue 3 Pages 191-196
    Published: 2012
    Released on J-STAGE: October 24, 2017
    DOIhttps://doi.org/10.6013/jbrewsocjapan.107.191
    JOURNAL FREE ACCESS
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    The α-glucosidase activity of 129 koji strains were investigated for their ability to increase isomaltose amounts in kome-miso. Seven koji strains which have high α-glucosidase activity were selected and used for a miso fermentation test. The isomaltose amounts in miso using AOK139 and control strain were 3.43%, and 1.70%, respectively.
    The sensory inspection was done with the miso using an AOK139 strain and that miso using a control strain. The miso using the AOK139 was better than the control for the parameters of taste and color. The results of the miso fermentation test suggest that the amount of isomaltose may be increased by applying a high α-glucosidase koji strain such as AOK139, by assembling a high rice ratio of miso , and by fermentation in a moderately high temperature of around 40°C.
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