Table 2.
Enzyme activities of bacter ia separated from traditional meju and koji

Bacteria No. α-Amylase (unit/g)3) β-Amylase (unit/g)4) Acidic protease (unit/g)5) Neutral protease (unit/g)6)
1-B-11) 572.44 2140.38 391.76 316.46
2-B-11) 1487.00 1979.85 309.15 277.62
3-B-11) 1646.18 3953.13 877.56 790.08
4-B-11) 1030.96 480.53 477.60 391.36
5-B-11) 22.80 279.87 63.09 79.54
6-B-11) 10< 1784.98 109.98 46.56
7-B-11) 153.57 1039.01 255.86 200.65
8-B-11) 143.56 213.99 91.61 162.10
9-B-11) 207.51 273.64 342.54 304.25
10-B-11) 884.67 2700.44 956.55 1147.70
11-B-11) 10< 263.24 36.24 58.42
12-B-11) 322.61 3097.06 1083.38 1197.87
13-B-11) 842.74 574.84 103.04 94.96
14-B-11) 607.57 761.57 147.56 124.13
15-B-11) 871.86 914.53 306.32 266.96
16-B-11) 170.49 283.31 84.24 108.42
17-B-11) 10< 519.57 923.42 772.09
18-B-11) 10< 298.00 381.38 321.77
19-B-11) 643.41 2321.69 255.57 591.47
20-B-11) 10< 343.21 10< 58.98
21-B-11) 49.61 339.28 10< 70.57
22-B-11) 85.60 378.28 72.80 86.99
23-B-11) 117.93 185.30 130.28 256.24
24-B-11) 106.75 160.60 114.78 208.27
25-B-11) 348.75 1361.44 328.20 425.34
26-B-11) 1073.66 2811.27 496.08 705.44
27-B-11) 1426.76 3676.80 701.19 1012.74
28-B-11) 464.53 1051.49 508.43 784.85
29-B-11) 44.53 237.76 479.10 594.50
30-B-11) 382.36 330.20 66.50 126.00
31-B-11) 868.31 2088.24 571.49 887.77
32-B-11) 63.57 210.21 62.24 112.56
33-B-11) 56.69 211.93 72.80 69.91
34-B-11) 144.49 242.55 84.81 134.84
35-B-11) 57.53 153.48 27.37 70.61
36-B-11) 398.72 1169.97 377.76 259.14
37-B-11) 157.30 1318.95 217.28 131.68
38-B-11) 1008.00 3877.63 322.35 322.66
39-B-11) 172.00 162.41 43.16 10<
40-B-11) 426.38 2507.49 483.78 667.82
41-B-11) 68.37 223.39 281.90 469.62
1-K-B-12) 398.72 1169.97 377.76 259.14
2-K-B-12) 157.30 1318.95 217.28 131.68
3-K-B-12) 1008.00 3877.63 322.35 322.66
4-K-B-12) 1226.19 3173.98 433.34 593.02
5-K-B-12) 521.50 1315.60 492.48 271.18
Bacteria separated from traditional Meju.
Bacteria separated from Koji.
One unit of α-amylase was the amount of enzyme which released reducing sugar from 1 mg soluble starch for 10 minutes at 25°C and pH 5.9 under specific conditions.
One unit of β-amylase was the amount of enzyme which released maltose from 1 mg soluble starch for 10 minutes at 25°C and pH 5.9 under specific conditions.
One unit of acidic protease was the amount of enzyme which released 1 µg tyrosine from 1 mg casein for 10 minutes at 30°C and pH 3.0 under specific conditions.
One unit of neutral protease was the amount of enzyme which released I µg tyrosine from 1 mg casein for 10 minutes at 30°C and pH 6.0 under specific conditions.