Abstract
Beni-koji (Monascus sp.) making was done by applying the multiple tomo koji addition technique as follows. Rice materials were mixed with mature beni-koji seed at the beginning of beni-koji making (50% the weight of total rice, tomo koji) and incubated at 28°C, 70% RH, for 3 days (the first addition). And then the same procedure was repeated two times (the second and the third additions). Consequently, the GABA content and the glucose producing activity increased with an increase in the number of addition and they peaked on the fifth days of the third addition and thereafter decreased. The living bacterial numbers during beni-koji making increased to the first day of the second addition and thereafter decreased. From the foregoing observation, it was proved that a benikoji of high quality with a high GABA content and a high glucose producing activity can be safely obtained by this novel beni-koji making technique.
