What You Need to Know
Koji cultivation involves inoculating a substrate with Aspergillus oryzae and controlling temperature and humidity to prevent contamination. The optimal conditions for growth are 15-20°C and 60-70% moisture content.
Steps
- 1.
Amazake (Japan): Koji converts rice starches into sweet liquid
- 2.
Doubanjiang (China): Koji initiates fermentation of broad beans and chilies
- 3.
Makgeolli (Korea): Koji provides enzymes for rice saccharification
The Science
Primary Reaction
enzymatic hydrolysis