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The "koji" for manufacturing ""miso" showed 15.8U/g liapase activity , and an initial "miso" freshly prepared was showed 7. OU/g. Variation of lipase activity in the course of the "miso" aging was found to be negligible . Increase of ethanol content with aging of "miso" fermentation was examined by gas chromatography. At the first stage of fermentation , no ethanol was found, while 1.5% of ethanol was found at 30°C after 15days, and 2. 5%after 30 days fermentation . The rations of ethylesters of fatty acid to total fatty acids varied as follows : the ratio of about 10. 5% after 15 days fermentation at 30°C was found, and rose up to about 25. 7% after 30 days, while the ratio for 15 days at 20°C showed only 5. 2%, and for the 30days at 20°C, 10. 4% of esters were found. By the additional lipase on the standard miso manufacturing , the content of ethylesters of fatty acids showed a remarkable increase in comparison with no lipase "miso" fermentation . The ratio of the esters to total fatty acids was found to be about 45%. (Received Feb. 7 , 1994)

Effect of Lipase Activity and Aging Temperature on Formation of Ethyl Fatty Acieds in Miso.