Abstract
Growth and enzyme activities of 39 Absidia strains separated from Chinese Qu were in studied in previous publication, and it was recoginized by using an automatic growth estimation apparatus that many Absidia strains grew on polished and steamed rice. Particularly, Absidia A-68 strain had the highest growth activity and enzyme activities among these Absidia strains. The best growing conditions of Absidia A-68 were as follows: incubation temperature, 35°C; polishing ratio, 90%; and water content of steamed rice, 41%. But under these conditions, growth activity and enzyme activities of Absidia A-68 were lower thant hose of Aspergillus oryzae, especially in α-amylase activity. In order to apply the Asidia A-68 to Japanese sake making, Koji of the strain was made from steamed rice of polishing ratio 70%, and fermentation test of 200 g scale was carried out. Consequently, the fermentation speed was very slow because the saccharifying activity of the koji was lower than that of Aspergillus oryzae.
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