Koji

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Koji can be considered the substitute of malt in the Eastern World. Koji elaboration consists of the solid-state culture of molds on seeds to produce hydrolytic enzymes, including amylases and proteases. The koji thus obtained can be used as source of enzymes for the hydrolysis of starchy materials as a previous step in the manufacture of a variety of Oriental fermented foods as sake (the traditional alcoholic beverage of Japan made from rice), soy sauce, or sufu (soybean cheese). There are different kinds of koji depending on the material used (mainly rice and soybean, but also barley), the mold inoculated (mainly Aspergillus oryzae, but also Aspergillus flavus and species belonging to Zygomycetous spp.), and the final use of the koji. In all cases the growth of microorganisms is not only a source of enzymes, but also of vitamins and flavors that give the particular organoleptic character to the final food or beverage.