Effect of Red Ginseng Residue on Various Enzyme Production of Alcohol Fermentation Koji

인삼백 첨가가 알콜발효용균의효소생성에 미치는 영향

The effect of red ginseng residue on the several enzyme activities of the koji and alcohol fermentation were investigated. The koji showed maximum values of amylase and cellulase activity when it was prepared by 30% red ginseng residue and 70% wheat bran, and of protease activity when it was prepared by 40% red ginseng residue and 60% wheat bran-${\alpha}$ amylase activity of the koji during its fermentation was increased rapidly until 4 days and there after it was increased slowly, but ${\beta}$-amylase was rapidly increased after 3 days fermentation. During the preparation of the koji, the acidic, neutral protease and cellulase activities showed the maximum value after 3 days fermentation and the alkaline protease showed the maximum value within 4-6 days fermentation. On the otherhand, fermented broth, containing 6%(v/v) alcohol, could be obtained when the substrate was saccharified by the koji, based on 25% red ginseng residue and 75% wheat bran, prior to alcohol fermentation.