The application of bacteriocin-producing
Lc. lactis GM005 to
koji processing was studied. At the beginning of
koji processing,
Lc. lactis GM005 was applied to steamed rice together with the
koji-mold. During
koji-processing,
Lc. lactis GM005 grew markedly to 10
8 CFU/g after 24h, and produced bacteriocins. The growth of
Lc. lactis GM005 did not remarkably affect the growth of the
koji mold. This
koji, prepared with
Lc. lactis GM005, showed antibacterial activity and inhibited the growth of
B. subtilis JCM1465
T. Like
Lc. lactis GM005,
E. faecium MR006 and
E. durans MY411 are also useful in
koji-making.
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