Yellow koji starter for making shoyu
Package form
powder type: one bag contains 70g product for making 200kg koji.
Soy sauce No.1
Originated from Aspergillus oryzae. This koji starter yields short-length mycelia and characterized by shortening process for making koji and a high usage efficiency of nitrogen.
Shoyu with Aspergillus sojae type can be produced.
Soy sauce No.2
This koji starter yields high protease activity, favorable smelling and easy-to-use.
Soy sauce No.3
This koji starter yields less pigmentation of raw fried color and for making light soy sauce.
Characterized by a high amylase activity.
Koji Starter for Shoyu | The length of the fungal filament formed | Levels of temperature changed during fermentation process | Levels of aromatic odor | Itashimari* | spore implantation time | α-amylase | S-amylase | NPA |
Soy sauce No.1 | short | sharp rise in the beginning | good | nothing | early | 2057 | 284 | 291 |
Soy sauce No.2 | short | sharp rise in the beginning | good | nothing | early | 2645 | 427 | 541 |
Soy sauce No.3 | short | sharp rise in the beginning | good | nothing | early | 5452 | 705 | 386 |
* Activity (represented per dry weight) of amylase was measured using defatted soybean and barley koji as raw materials by means of the petri dish method at our laboratory in accordance with the standard method of analysis in Laboratory of Shinshu Miso Institute. All values may change depending on the difference in raw materials and the method of making koji. Accordingly, data is an example and is no guarantee of the absolute value.