Table 1. Enzymic activity of rice Koji and non-steamed rice flour Nuruk by various fungal strains

Enzymic activity	A. kawachii		A. oryzae	A. niger	P. candidum
	RK1)	RFN	RFN	RFN	RFN
Saccharogenic activity (SP/g)	2,884.51±296.112)b3)	2,958.28±312.39b	3,697.85±147.91a	2,563.84±351.88c	3,155.50±215.88ab
Dextrinogenic activity (A.U)	53.71±3.21c	57.87±4.01c	75.48±6.95b	53.71±2.32c	111.67±8.43a
Proteolytic activity (tyrosine mg/min)	20.43±2.2bc	20.42±3.2bc	24.76±3.6b	15.55±1.8c	33.23±4.4a

¹⁾RK, Rice Koji ; RFN, Non-heating rice flour Nuruks.
²⁾All values are meanr±SD.
³⁾Values with different superscript letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c).