Process for producing koji for fermented food products
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United States of America Patent
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Dec 29, 1981
Grant Date -
N/A
app pub date -
Apr 22, 1980
filing date -
Apr 27, 1979
priority date (Note) -
Expired
status (Latency Note)
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Abstract
In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.
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