Abstract
In east Asia, some species of mold have been inoculated on materials in the processes of liquor and seasoning production. The materials molded have been called “Koji” in Japanese.In the present study, in order to decompose the lipid in sardine meal; first, the lipid in “Koji” inoculated with Aspergillus oryzae was determined at various molding stages. The lipid content in the “Koji” decreased from 8.4% at 0h to 2.1% at 60h on dry matter basis. From the results of both thin-layer chromatography and densitometry at different stages, it was roughly estimated that an amount of triglyceride decreased, while free fatty acid increased. This finding showed the possibility that lipase was active in the “Koji”.Second, the lipolytic activity of crude extract from the “Koji” was determined in case of using substrate of olive oil emulsion. A maximum activity was observed after 48h of molding. The activity depended on pH and temperature.
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