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Journal of the Korean Chemical Society (JKCS)

ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 4, Number 1
February 20, 1957 

Studies on the Manufacturing of Soy Sauce (1) On Aspergillus Oryzae in Korean bean

간장제조에 관한 연구 (제1보) 재래메주 및 면자중의 Aspergillus Oryzae에 대하여
Yong Suk Hahn, Byeong Duk Park

한용석, 박병득
With the intention to examine the Korean bean "Meju" and wine "Kokja" fundamentally we accomplished first the examination of Aspergillus Oryzae in them as follow; 1. 22 kinds of Aspergillus Oryzae were isolated from Korean bean "Meju" and wine "Kokja" 2. Microscopic and physiologic characteristics were surveyed. 3. 5 kinds of powerful moulds in amylolysation and 4 kinds of powerful moulds in proteolysation were found. 4. The moulds isolated from the bean "Meju" were superior to "Kokja's" coulds in amylolytic power and proteolytic power.
88 - 92
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