What You Need to Know
Contains high concentrations of live koji mold (Aspergillus oryzae) spores that secrete amylases and proteases when activated. The mold hyphae penetrate grain substrates, creating enzymatic pathways for saccharification.
Fundamental starter for traditional Japanese fermentations including miso, sake, and shoyu, enabling controlled microbial propagation.
Key Parameters
Temperature
32°C
28°C - 37°C
Time
48h
36h - 60h
Equipment
Steam sterilizerInoculation traysHumidity-controlled incubator
Steps
- 1.
Shio-koji (Japan): Creates proteolytic marinade
- 2.
Amazake (Kyoto): Enables rice saccharification
The Science
Primary Reaction
Enzymatic hydrolysis