Soy Sauce Koji Starters
With the progress of studies on soy sauce brewing, we have received more requests for koji starters suitable for such brewing.
With the progress of koji-making machines and seed cutting machines, we have examined a lot about the amount of spore mixture, type of bulking agent, and other matters. We believe that our mission is to continuously provide various types of koji starters suitable for the characteristics of respective companies in order to protect their individualities.
| Product name | Standard | Characteristic |
|---|---|---|
| MC-01 | 40g for 2 koku 200g for 10 koku 1kg for 50 koku |
Our typical aspergillus oryzae. We use strain with less-tight koji, which quickly generates heat and contains Haze spreading well. It also has a well-balanced enzyme titer. This is the most easy-to-use product. |
| SP-05 | 40g for 2 koku 200g for 10 koku 1kg for 50 koku |
This oryzae has a high enzyme titer, slowly generates heat, and particularly contains strong protease, which helps improve the utilization ratio of nitrogen. Since it also has high cellulase and pectin-lyase activities, you can expect high filterability of soy sauce as well as reduction of soy sauce residue. It also has high reputation for its scent when taken out. |
| MF-2 | 40g for 2 koku 200 g for 10 koku |
Marufuku's traditional oryzae. This is an easy-to-use product which has an ordinary level of heat generation and a normal enzyme titer. You can also expect a high reddish soy sauce as well as the production amount of glutamic acid. Effective for suppressing an enzyme titer to prevent enzyme sediments. |
| SP-01 | 200g for 10 koku | Mixture of aspergillus sojae and orysae. It generates heat slowly at first and rapidly later. It has a very high glutaminase titer, which increases the amount of glutamic acid. Also, you can expect a high reddish soy sauce. |
| Aspergillus sojae | 200g for 10 koku | Single aspergillus sojae. It generates heat slowly at first and rapidly later. It has a unique scent of aspergillus sojae when taken out, which is characterized by low α-amylase and high proteinase. This strain is less colored and has been favored since early times. |
| Kyoka shoyu-kin aspergillus oryzae | 60g for 2 koku | Mixture of lactic acid bacteria and yeast effective for enhancement of soy sauce. Continuous use is effective for stabilization of good microorganisms. This product can be recommended for general public. |
| Soy sauce A aspergillus oryzae | 200g for 10 koku | Mixture of normal soy sauce koji starters (short-haired aspergillus oryzae) and medium-haired aspergillus oryzae to inhibit the scattering of spores when taken out. The adhesion of spores is delayed by adding medium-haired aspergillus, which makes spores hard to stand when koji is taken out. It is an easy-to-use product because it generates heats more slowly than short-haired single aspergillus. |
※1koku = 180ℓ
Titer of koji starters for soy sauce for reference
(it becomes stronger as the number of stars (★) increases)
| Product name | Protease（pH6） | α-amylase | Glutaminase |
|---|---|---|---|
| MC-01 | ★★★★☆ | ★★★☆☆ | ★★★☆☆ |
| SP-05 | ★★★★★ | ★★★☆☆ | ★★★☆☆ |
| MF-2 | ★★★★☆ | ★★★☆☆ | ★★★★☆ |
| SP-01 | ★★★★☆ | ★★☆☆☆ | ★★★★★ |
| Aspergillus sojae | ★★★☆☆ | ★☆☆☆☆ | ★★★★☆ |
| Kyoka shoyu-kin | ★★★★☆ | ★★★☆☆ | ★★★★☆ |
| Soy sauce A | ★★★☆☆ | ★★★☆☆ | ★★★☆☆ |
