74-5 Manufacturing method of solid starter for Takju using Aspergillus luchuensis 74-5 with high ability of acid production

摘要

The present invention relates to a method of producing a solid starter for raw rice wine by using Aspergillus luchuensis 74-5 (KACC93235P), an indigenous starter with excellent acid production ability; and a solid starter for raw rice wine produced by the method. More specifically, in the production of a solid starter of the strain, it was confirmed that the enzymatic activity of the strain is high when 10% of a liquid starter is inoculated and cultured at 40°C for 6 days; that the number of spores of the solid starter is high when 5% of the liquid starter is inoculated and cultured at 40°C for 5 days; and that the number of bacteria in the solid starter decreases as an inoculated amount of the liquid starter decreases and the fermentation period thereof increases. Therefore, the method of the present invention can be advantageously used for producing a solid starter of Aspergillus luchuensis 74-5 (KACC93235P) having a high enzymatic activity, a large number of spores, and a small number of bacteria.