Abstract
We considered the influence of steeping water mixed with deep seawater (DSW) on the enzyme activity of koji. In the examination of koji-making by petri dish or koji-container method, glucoseforming and α-amylase activities were increased up to 50% DSW concentration compared with control test. Acid carboxypeptidase activity, on the other hand, was decreased. A fermentation test using the DSW-koji was carried out on a small scale, and the results described below were obtained. The DSW koji facilitated the progress of moromi mash digestion and elevated viable cell count and flavor production. The utilization of DSW-koji in sake fermentation could reduce the ratio of koji to approximately 80% of the control. It was assumed that the medium range (34-38°C) of koji temperature was shortened and consequently the activity of acid carboxypeptidase was decreased, when an automatic koji-making apparatus was used.
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