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16 lip 2021 · In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
Koji starter (“tane koji” or “moyashi” in Japanese) is the conidia (hereinafter called spores when used for industrial purposes) of koji mold formed on grains such as rice or barley, or spores harvested from it, the main component of which is the koji mold spore.
16 lip 2021 · In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it.
12 lip 2023 · There are six major koji-kin or 'tane-koji' producers (種麹屋 tanekojiya) in Japan. All date back more than one hundred years, placing them among the 33,000 businesses in Japan known as 老舗 Shinise or century old shops.
1 gru 2013 · For over a thousand years Aspergillus strains have been extensively used as starter cultures in the manufacture of Koji in the Japanese traditional fermentation industry, involving the production of rice wine (sake), soy sauce (shoyu), soybean paste (miso), and distilled spirits (shochu).
16 lip 2021 · In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
1 lip 2021 · In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.
