Publication
Changes in physical properties and enzyme activity of rice and barley koji during fermentation and storage
Details
Author(s):
A. Bechman; R. D. Phillips; J. Chen
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Food Science
Date of Publication:
2012
Place of Publication:
Not Available
Description
Abstract: Koji are solid-state fermentation products made by inoculating steamed grains with the spores of fungi, particularly Aspergillus spp. This research was undertaken to identify the fermentation and storage conditions optimal for the production and maintenance of selected hydrolytic enzymes, such as ?-amlyase and protease, in koji. Steamed rice and barley were inoculated with 2
