마늘가루 첨가(添加)가 국균(麴菌)의 각종(各種) 효소생산(酵素生産) 및 생육(生育)에 미치는 영향을 규명(糾明)할 목적으로 Asp. oryzae D(단모균(短毛菌))와 Asp. oryzae H(장모균(長毛菌)) 균주를 마늘가루를 함유하는 밀기울배지 및 Czapek-Dox액체배지에 배양하여 각종효소력(酵素力), 균체생성량(菌體生成量), pH, 적정산도(滴定酸度), 환원당 등(等)을 측정한 결과는 다음과 같다. 1, Asp. oryzae D균주의 경우 산성 protease는 마늘가루첨가농도 $0.5{sim}2%$범위내에서, 중성 protease는 0.5%, alkali성(性) protease는 $2{sim}6%$범위내에서 각각 대조구에비하여 활성이 높았다. 2, Asp. oryzae H균주의 경우 각(各) protease의 활성은 마늘가루첨가농도 $0.5{sim}8%$범위내에서는 대조구와 큰차이가 없었으나 30%에서는 peak를 나타냈다. 3. Asp. oryzae H균주의 경우 마늘가루첨가는 $alpha$ 및 glucoamylase생성을 증가시켰다. 4. 마늘가루첨가는 국균(麴菌)의 cellulase 생성을 저해(沮害)하였다. 5. 국균(麴菌)의 균체생성량(菌體生成量)은 마늘가루첨가농도 $0.5{sim}6%$범위내에서 대조구에 비하여 증가하는 경향을 나타냈고 장모균(長毛菌)은 단모균(短毛菌)에 비해 증가현상이 현저하였다. 6. 마늘가루첨가농도가 증가함에 따라 Asp. oryzae D균주는 Czapek-Dox액체배양물의 pH를 저하(抵下)시키는 경향을 나타냈으나 Asp. oryzae H균주는 배양물의 pH를 상승시켰다. 7 마늘가루첨가농도가 증가함에 따라 Czapek-Dox 액체배양물의 정적산도(定滴酸度)는 대체로 증가하였다. 8. 마늘가루첨가농도가 10%이상인 밀기울고체(固體)배지 및 Czapek-Dox액체 배지에서는 국균(麴菌)의 생육은 거의 억제되었다. 9. Czapek-Dox액체배양시(時) 환원당의 이용율은 마늘첨가농도 $1{sim}2%$범위에서 가장 양호하였다.
Asp. oryzae D and H strains were cultured in the wheat bran and Czapek-Dox liquid media containing garlic powder in order to investigate the effect of garlic on the enzyme production and growth of Asp. oryzae. The results obtained were as follows; 1. Wheat bran media containing 0.5 to 2% garlic powder yielded increased in acid protease activity of the Asp. oryzae D strain while the best activity appeared at 2 to 6% in alkaline protease and 0.5% in neutral protease. 2. The protease activities of Asp. oryzae H strain was similar to that of the control in wheat bran media containing 0.5 to 8% garlic powder, but the peak appeared at the garlic powder concentration of 30%. 3. Garlic powder increased the $alpha$-and Glucoamylase activities of Asp. oryzae H strain. 4. Garlic powder inhibited the both Asp. oryzae strains from the cellulase production. 5. Czapek-Dex liquid media containing 0.5 to 6% garlic powder yielded increase in dry mycerial weight in comparison with the control, and the increament was much more in case of the Asp. oryzae H strain. 6. As the amount of the garlic powder added to the Czapek-Dox liquid media increased, the pH of the cultured media of Asp. oryzae D strains was on the decrease while the media of H strain increased. 7. As the amount of the garlic powder added increased, the acidity of the cultured Czapek-Dex media increased. 8. The growth rate of the two Asp. oryzae strains were remarkably inhibited and no growth appeared in wheat bran and Czapek-Dox media containing garlic powder more over 10%. 9. The utility rate of reducing sugar was the highest in the Czapek-Dox liquid media containing 1 to 2% garlic powder.
