@article{oai:jissen.repo.nii.ac.jp:00001155,
 author = {阿部, 真紀 and 小針, 清子 and 秋田, 修},
 journal = {実践女子大学生活科学部紀要, Bulletin of Jissen Women's University, Faculty of Human Life Sciences},
 month = {Mar},
 note = {Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji., Many kinds of salted-koji( rice-koji soaked in salted water) for pickle preparation have cometo be sold in market recently. We assayed salt and alcohol concentrations of five commercialsalted-koji. Salt concentrations were 10.2% to 13.2% and alcohol concentrations distributedfrom 2.2% to 5.7%.In addition we assayed germination ability of koji-mold (Aspergillus oryzae) and enzymeactivities remaining in five commercial salted-koji and homemade salted-koji. Homemadesalted-koji maintained the germination ability, but no commercial salted-koji showed thegermination ability.Most of the saccharifying enzyme activities of commercial salted-koji were lower than theactivities of homemade salted-koji. On the other hand, commercial salted-koji E and D had thehighest acid protease and neutral protease activities respectively in all samples. We examinedthe effect of pasteurization and ethanol on enzyme activities by using homemade salted-koji.},
 pages = {171--176},
 title = {市販塩麹製品と自家製塩麹中の酵素活性比較},
 volume = {50},
 year = {2013}
}