Abstract
Enzyme activity of Haku-Shoyu-Koji increased rapidly from twenty to forty hours after inoculation. Phosphatase showed a slight increase after forty hours, whereas amylase, acidic and alkaline protease reached to the maximum after forty-eight hours. Neutral protease showed maximum after sixty hours.
From the results obtained, it seemed that the forty-eight hours was the most desirable cultivation time for making Haku-Shoyu-Koji.
