Abstract
In the preparation of koji from various raw materials, it was recognized that the lower the cultural temperature, the more the three kinds of protease are produced by Asp. soyae KS. In the paste-culture, the amounts of production of mold protease both in the mycelium and in the medium were also more at lower cultural temperatures than at higher ones. The low temperature should be applied at a period which coincides with that of spore-production because at such period the mold protease production is observed to be maximum. The limit of the practical low temperature was about 12°C, which was also the limit to growth of the mold tested.
