This study aimed to find the effectiveness of the fatty acid salt in koji-muro.
Fatty acid salts have been reported to show some antibacterial and antifungal activity. Therefore, we focused on the fatty acid salt which is the main component of soap. Since koji-muro (room for making koji was a low level of airtightness, microbial contamination has long been a concern to the alcoholic beverage production. Since Inui reported Aspergillus luchuensis from black koji inĪntimicrobial Activity of Fatty Acid Salts Against Microbial in Koji-Muroĭirectory of Open Access Journals (Sweden)įull Text Available Aspergillus niger and Aspergillus oryzae are used as koji fungi in the spot of the brewing. 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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