Koji fermentation using toasted defatted soybean grit

H. Abidin and O. Normah

Abstract

Defatted soy bean grit have good potential for use as a substrate in koji production. The koji is the source of enzymes and other biochemical changes during soy sauce fermentation. The changes in total reducing sugar, total soluble nitrogen, amino and ammonia nitrogen are described. The activities of protease and α-amylase produced are also discussed. Overall changes showed that 2 days was the optimun fermentation time for the koji production using toasted defatted soy bean grit incubated at ambient temperature.

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