Living · 6 pages · 12 min
How koji is a mold used on purpose
Koji is a chosen mold, grown so its enzymes will remake grain or soy.
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From the opening
Koji is rice, barley, or soy on which the mold Aspergillus oryzae has been grown deliberately. The point of the growth is the enzymes the mold releases, which later cut starch into sugars and proteins into amino acids. The opening covers aspergillus oryzae grown on grain, amylases cutting starch to sugar, and proteases cutting protein to savor.
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Inside
- Aspergillus oryzae grown on grain
- Amylases cutting starch to sugar
- Proteases cutting protein to savor
- Why a random mold is not koji
- Where the idea stops applying
- A distinction worth keeping
Sources
- Aspergillus oryzae as the koji mold
- Amylase and protease activity in koji ferments