Irradiation of sound waves to Aspergillus kawachii and the characterization of enzyme activities in rice-koji

Matsumoto Taku, . and Kojima Kouji, . and Saigusa Noriaki, . and Teramoto Yuji, . Irradiation of sound waves to Aspergillus kawachii and the characterization of enzyme activities in rice-koji. pp. 18-24. ISSN 2289-1692

Conidiospores of A. kawachii were irradiated with sound waves at three different frequencies 1 6.3 and 16.0 kHz with a constant sound pressure of 5.0 dB. Steamed rice was inoculated with the resulting conidiospores and incubated at 25C for 30 h to make rice-koji. By irradiation with sound waves at 6.3 kHz to conidiospores of A. kawachii the activities of glucoamylase and acid protease of rice-kojiwere increased by 1.33 and 1.37 times respectively over that of rice-koji prepared without sound wave irradiation. The amount of mycelium in rice-koji prepared with conidiospores treated by sound wave irradiation at 6.3 kHz was also 1.31 times higher than that prepared without sound wave irradiation. To confirm the usefulness of sound wave irradiation as a condition for making rice-koji the effects of sound waves on enzyme activities and mycelium weight of rice-koji produced by sound-treated conidiospores of A. kawachiiwere investigated.

Full text available from: Official URL: https://myjms.mohe.gov.my/index.php/ijbr/article/v...

Abstract

Conidiospores of A. kawachii were irradiated with sound waves at three different frequencies 1 6.3 and 16.0 kHz with a constant sound pressure of 5.0 dB. Steamed rice was inoculated with the resulting conidiospores and incubated at 25C for 30 h to make rice-koji. By irradiation with sound waves at 6.3 kHz to conidiospores of A. kawachii the activities of glucoamylase and acid protease of rice-kojiwere increased by 1.33 and 1.37 times respectively over that of rice-koji prepared without sound wave irradiation. The amount of mycelium in rice-koji prepared with conidiospores treated by sound wave irradiation at 6.3 kHz was also 1.31 times higher than that prepared without sound wave irradiation. To confirm the usefulness of sound wave irradiation as a condition for making rice-koji the effects of sound waves on enzyme activities and mycelium weight of rice-koji produced by sound-treated conidiospores of A. kawachiiwere investigated.

[error in script]

Item Type:	Article
AGROVOC Term:	Aspergillus
AGROVOC Term:	Microbial starters
AGROVOC Term:	Irradiation
AGROVOC Term:	Glucoamylase
AGROVOC Term:	Sound waves
AGROVOC Term:	Enzyme activity
AGROVOC Term:	Gene expression
AGROVOC Term:	Beverage industry
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10652

Actions (login required)

View Item