In this study, the optimum culture condition of the solid starter had established to cultivate brewing fungus evenly and safely. Also, a mixture of functionally excellent grains and koji had made to investigate the characteristics of the fermented mixed grain beverage. The result showed that the mycelial production in PDB was minimum 1.26 g/100 mL (R.oryzae KACC 45741) to maximum 4.80 g/100 mL (A.oryzae KACC 46959), which was 2.3-9.2 times
lower than WEB, and 1.7-14.6 times lower than MEB. Amylase enzyme from Rhizopus delemar KACC 46419 exhibited an enzyme activity of 0.013 U and 0.019 U in the WEB and MEB cultures, respectively. The enzyme activity of the amylase enzyme from A. oryzae was 0.019-0.037, 0.017-0.033 and 0.028-0.046 U in the WEB, PDB, and MEB cultures, respectively. The inoculated koji to observed with starter fungi that were activated by liquid culture.
Most of wild strain produced spores. The enzyme activity of all strains of Rhizopus sp. was not detected. whereas the enzyme activity contents of A. oryzae showed highest ranges of 5.13∼7.02mm, that was showed maximum 1.5 times in A. acidus. The saccharification power indicated that A. oryzae was observed high in order of KACC 46959 (3.03 U), 46424 (2.99 U), and CF1001 (2.74 U). Also, A. acidus was showed maximum 30 times higher than
Rhizopus sp.. The result of α-amylase of Rhizopus sp. was not detected or very lower. A. oryzae was showed 1.6 times higher than A. acidus. The select the best MEB culture was incubated strains, after the enzyme activity and overall liking score of A. oryzae (CF1001) was showed highest in koji. The result of composition analysis of quality characteristics by various grains species showed the highest starch hydrolysis, Brix and total sugars
in Hwang-gum chal, Yellow-chajo, Lee-baek chal. also which showed the highest sensory evaluation.