Control of Microorganism by Sound Wave -- Effects of Sound Wave on Enzyme Balance in Rice Koji

Abstract

In this study, it was revealed that a specific sound wave affect to the enzyme balance of rice koji. Protease activity was decreased by incubation under a frequency of 1 kHz. Furthermore, glucoamylase activity was decreased by incubation under a frequency of 6.3 kHz. Moreover, by incubate under a frequency of 16 kHz, peptidase activity was decreased and protease activity was increased. So, we investigated an effect of the strength of sound wave against to enzyme balance under a frequency of 6.3 kHz. At the results, it was confirmed that the enzyme ratio (α-amylase/glucoamylase) was about 3.4 in spite of strength. This result indicated that a frequency of sound wave is more important than strength to enzyme balance.