![]() Taxonomic re-evaluation of black koji moldsīlack koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shochu in Northeast Asia because they produce citric acid which prevents undesirable contamination from bacteria. The saccharification power of the new koji was about 1.1 to 1.2 times as strong as that of usual koji prepared from wheat bran and rice husks. For example, the cake can be mixed with wheat bran and rice husks in the proportion 6:5:0 or 6:2:3 to make koji in the usual way. The cake included considerable amounts of sugar, N-containing materials, enzymes, and vitamins, and gave a high-quality koji for alcohol fermentation. The pressed cake of fermented alcohol mash was used for preparing koji. Energy Technology Data Exchange (ETDEWEB)
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