For increasing the saccharifying enzyme activity in
koji production with roasted sweet potato, cultivation temperature and addition of nitrogen compounds were studied.
In
koji production with roasted sweet potato, a higher than usual cultivation temperature did not affect the production of α- amylase and glucoamylase, these results differing from rice-
koji production.
With the addition of nitrogen compounds in
koji production with roasted sweet potato, α-amylase, glucoamylase and β-glucosidase activities were increased, acidity and acid protease activity were decreased, and acid carboxypeptidase was not affected.
Results showed that the saccharifying enzyme activities of roasted sweet potato-
koji reached the same levels as rice-
koji by the addition of a nitrogen source.
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