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Koji

  • Chapter
Microbiology of Fermented Foods

Abstract

The term koji derives from the Chinese character meaning mouldy grains, which is pronounced differently in the various languages deriving from Chinese, for instance‘shui’in Chinese,‘koji’in Japanese and‘ku’in Korean (Mheen, 1972). Koji preparation is considered as an essential step in fermentation of a variety of fermented foods of the Orient. Basically, the process is the solid-substrate cultivation of moulds to produce hydrolytic enzymes on seeds, such as soybean, or on other cereals. Koji therefore serves as a source of a variety of enzymes which catalyse the degradation of solid raw materials to soluble products providing fermentable substrates for yeast and bacteria in the subsequent fermentation stage. The use of koji is considered analogous to that of malt in the Western World (Yong & Wood, 1974). Apart from key enzymes, various chemicals essential for the second fermentation stage or those imparting flavour to the products are also produced during koji preparation.

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Authors
  1. N. Lotong
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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Lotong, N. (1998). Koji. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_21

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