EFFECTS OF SOME FACTORS ON THE ABILITY TO BIOSYNTHESIZE ENZYME α-AMYLASE IN KOJI PREPARATION PRODUCED FROM Aspergillus oryzae

Abstract

This study was conducted to investigate several factors affecting the ability to synthesize α-amylase enzyme in koji preparation produced from Aspergillus oryzae on sticky rice and peanut dried medium such as the ratio of medium components. Glutinous rice field: dry peanuts, initial environmental humidity, additional mold rate, temperature and time of culturing A. oryzae and providing appropriate culture conditions. α-amylase activity reached a maximum of 210.80 ± 9.52 U/g dry solid when culturing A. oryzae with the following appropriate conditions: medium ratio of sticky rice:dry peanuts 7:3 (w/w); initial ambient humidity 55%; additional mold rate is 0.5% compared to substrate weight; temperature 30 °C for 72 hours of culture.