Production procedure of liquid koji that has a digestive enzyme of enhanced vegetable fiber, liquid koji produced by the procedure and use of liquid koji
A process for producing liquid koji that has enhanced activity of a cellulolytic enzyme and a xylanolytic enzyme by growing white koji molds or black koji molds with a liquid medium containing barley, nude baits or wheat, the surface being entirely covered with husks, in which the The amount of barley, baits, or wheat in the liquid medium is made at 1.4 to 1.8% (w / volume) to simultaneously generate and accumulate at least glucoamylase, stable amylase under acidic conditions, a cellulolytic enzyme and a xylanolytic enzyme in The koji mold growing product.Un procedimiento de producción de koji líquido que tiene actividad potenciada de una enzima celulolítica y unaenzima xilanolítica cultivando mohos koji blanco o mohos koji negro con un medio líquido que contiene cebada, cebadadesnuda o trigo, estando la superficie cubierta enteramente con cáscaras, en el que la cantidad de cebada, cebadadesnuda o trigo en el medio líquido se hace al 1,4 al 1,8 % (p/volumen) para generar y acumular simultáneamente almenos glucoamilasa, -amilasa estable en condiciones ácidas, una enzima celulolítica y una enzima xilanolítica en elproducto de cultivo de mohos koji.
