Changes in physical properties and enzyme activity of rice and barley koji during fermentation and storage

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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

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