Next Article in Journal
The Culturable Mycobiome of Mesophotic Agelas oroides: Constituents and Changes Following Sponge Transplantation to Shallow Water
Next Article in Special Issue
Japanese Traditional Miso and Koji Making
Previous Article in Journal
Functional Roles of Homologous Recombination and Non-Homologous End Joining in DNA Damage Response and Microevolution in Cryptococcus neoformans
Previous Article in Special Issue
Membrane Traffic in Aspergillus oryzae and Related Filamentous Fungi
 
 
Review

Koji Starter and Koji World in Japan

Higuchi Matsunosuke Shoten Co., Ltd., 1-14-2 Harima-cho, Abeno-ku, Osaka 545-0022, Japan
Academic Editors: Katsuhiko Kitamoto and Yujiro Higuchi
J. Fungi 2021, 7(7), 569; https://doi.org/10.3390/jof7070569
Received: 8 June 2021 / Revised: 8 July 2021 / Accepted: 13 July 2021 / Published: 16 July 2021
(This article belongs to the Special Issue Aspergillus oryzae and related Koji molds)
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years, efforts have been made to make safe, stable, and delicious food products from it. Koji mold spores, essential when making koji, are called koji starter in the industry. From the many available strains, those suitable for the production of each fermented food are chosen based on indicators such as growth rate and enzyme production capacity. In manufacturing using microorganisms, purity and yield are prioritized. However, the production of fermented foods using koji is more complex, with focus not only on the degree of decomposition of raw materials but also on factors influencing overall product design, including palatability, color, smell, and texture. Production can be facilitated by the variety of koji brought about by the diversity of koji mold combined with the solid culture method which increases the amount of enzyme production. In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described. View Full-Text
Keywords: koji mold; koji starter; solid culture koji mold; koji starter; solid culture
Show Figures

Figure 1

MDPI and ACS Style

Yamashita, H. Koji Starter and Koji World in Japan. J. Fungi 2021, 7, 569. https://doi.org/10.3390/jof7070569

AMA Style

Yamashita H. Koji Starter and Koji World in Japan. Journal of Fungi. 2021; 7(7):569. https://doi.org/10.3390/jof7070569

Chicago/Turabian Style

Yamashita, Hideyuki. 2021. "Koji Starter and Koji World in Japan" Journal of Fungi 7, no. 7: 569. https://doi.org/10.3390/jof7070569

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop