The measurement of the distribution of mycelia and enzymes in rice koji grains was studied.
Rice koji was dehydrated with ethanol.Then, dehydrated koji was polished with testing-mill, and polished koji at some polishing ratio was collected as fractionated koji.
N-acetylglucosamine contents in fractionated koji were measured, and mycelial distribution was calculated.
Enzyme distributions were measured by the same method.
The mycelial distribution in koji grains varied typically, with the condition of cultivation.
The greater part of the mycelia and enzymes distributed near the surface of the koji grains.
The ratio of enzyme activities vs.mycelial weight in the surface of koji grains was lower than that of inside.
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