Description
Accelerates koji mold propagation through pre-cultured spore distribution.
Technical
Dehydrated Aspergillus oryzae spores are mechanically milled to create instant inoculation medium, bypassing the 48-hour mycelial growth phase required in traditional koji-making.
Culinary Significance
Enables rapid fermentation starts for miso, amazake, and shio-koji while standardizing microbial profiles across batches.
Science
Primary Reaction
Enzymatic hydrolysis (amylases/proteases)
Parameters
Temperature
32°C optimal
25°C to 40°C range
Time
24h
12h – 36h
Equipment
LyophilizerImpact millSterile packaging