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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.
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.
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women.
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.
