Description
Aspergillus oryzae spores cultivated on steamed rice to create fermentation starter cultures.
Technical
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.
Culinary Significance
Fundamental starter for traditional Japanese fermentations including miso, sake, and shoyu, enabling controlled microbial propagation.
Science
Primary Reaction
Enzymatic hydrolysis
Parameters
Temperature
32°C optimal
28°C to 37°C range
Time
48h
36h – 60h
Equipment
Steam sterilizerInoculation traysHumidity-controlled incubator