Comprehensive Microbial Starter Manufacturer AKITA KONNO CO.,LTD

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Pure-white koji mold

白麹の写真
Pure-white koji mold

As a result of repeated improvement research on a series of previous koji molds, we succeeded in developing the white strain. This pure-white koji mold developed ahead of industry was determined to possess the same enzyme activity when compared with the parent strain and was identified mycologically as Aspergillus oryzae and the same.

No need to change the previous procedure for making koji in which completed koji maintains persistently pure white color. Please buy and use koji starter in our highly regarded products since its launch.

Pure-white koji starter

Package form

powder type: one bag contains 70g product for making 200kg koji.

White koji No.1

This koji starter yields long-length mycelia with relatively slow growth during the first half of the process for making koji. Characterized by strong diastatic power and a loosely formed de-koji with the flourishing mycelia on the streamed rice.

White koji No.2

This koji starter yields middle-length mycelia with pleasing flavor, and pure-white completed koji. Characterized by a completed koji tightly formed with flourishing mycelia, perfectly-shaped koji and no brown discoloration. Suitable for sale and making floating rice koji and etc.

White koji No.3

This koji starter yields middle- and short-length mycelia. Characterized by rapid growth during the first half of the fermentation process and a strong penetration into steamed rice and diastatic activity. Most suitable for making miso koji and processing uses.

Yukikomachi

This koji starter yields middle and short-length mycelia. Characterized by a strong penetration into steamed rice and diastatic activity and a moderate growth initiation and growth rate. Widely used for making amazake, miso and processing uses.

Suzuran

This pure-white koji starter yields middle-length mycelia with relatively rapid growth during the first half of the fermentation process for making koji and is easy-to-use. Characterized by a strong protease activity and most suitable for making miso koji.

Shirakami

This koji starter yields middle- and short-length mycelia which stretch actively inside the steamed rice and a fragile mass of the koji can be produced. Suitable for a mechanically making koji.

Pure-white koji starter
The length of the fungal filament formedLevels of temperature changed during fermentation processLevels of aromatic odorItashimariAdnation time of sporesS-amylase α-amylaseNPA ACP Degree of brownish discoloration in koji made
White koji No.1long slow rise in the beginning sweetlaxWhite46525509022800+
White koji No.2mediumnormalgoodstrongWhite22211007213300
White koji No.3medium-shortsharp rise in the beginning goodrather strongWhite39017908618700
Yukikomachimedium-shortnormalgoodrather laxWhite47022308518000
Suzuranmediumsharp rise in the beginninggoodrather laxWhite33720509220900±
Shirakamimedium-shortnormalgoodlaxWhite47822008417800

Enzyme activities (represented per dry weight) were measured by means of the of the petri dish method at our laboratory in accordance with the standard method of analysis in National Research Institute of Brewing (only acid carboxypeptidase) and in Laboratory of Shinshu Miso Institute (the others), respectively. All values may change depending on the difference in raw materials and in methods of making koji. Accordingly, data is an example and is no guarantee of the absolute value.

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