On the time of Koji-making process

Abstract

In order to shorten the time of Koji-making process, we selected a strain with the most active amylase from about 200 of Koji molds. Asp. oryzae s. str. S7 was the best. Maltase, limit dextrinase and amylase activities of this strain was strongest among Asp. oryzae sp.
The amylase production ran parallel to the production of CO₂ (growth of mold), while malt ase was produced later. Maltctivity was one of the limiting factor for alcoholic fermenta tion. We could shorten the time Koji-making from 40 hours to 30 hours.