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www.kikkoman.com/soysaucemuseum/making/02.shtml
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Koji mold is one of the most important elements in making soy sauce, and plays an essential role in fermenting the ingredients: this activity is the key to the taste ...
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aem.asm.org/content/46/5/1224.short
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An innovation is described for producing soy sauce koji mold spore inoculum by using inexpensive autoclavable plastic bags and reuseable plastic enclosures ...
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www.yamasa.com/english/sub4_2.html
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Let me show you Koji production, which is one of the most important processes of soy sauce production. The equal volume of steamed soybeans and crushed ...
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mit.edu/7.01x/7.014/pdfs/CS1_soy_sauce-AK.pdf
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The mash is then squeezed to get the liquid soy sauce. Finally, the sauce is filtered, pasteurized, and tightly bottled for distribution. Questions. I. Koji phase. 1.
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www.ncbi.nlm.nih.gov/pmc/articles/PMC291348/
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Isolation and Analysis of Molds from Soy Sauce Koji in Thailand. A. Bhumiratana, 1 T. W. Flegel,1 T. Glinsukon,2 and W. Somporan3. 1Department of ...
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www.foodprocessing-technology.com/projects/kikkoman/
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"Kikkoman Foods has produced soy sauce for over 300 years." Following this, salt is dissolved in water and the koji is combined with the salt and water solution ...
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h2g2.com/dna/h2g2/A471223
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Nov 27, 2000 ... Soy sauce is a brown liquid with a salty, peculiarly meaty flavour that ... The Japanese term koji refers to a foodstuff intentionally overgrown with ...
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www.tokyofoundation.org/en/series/japanese-traditional-...
www.tokyofoundation.org/en/series/japanese-traditional-foods/vol.-10-koji-an-aspergillus
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Dec 16, 2008 ... Different koji are employed for different fermented foods, such as soy sauce, miso , sweet rice wine, vinegar, shochu (a distilled alcoholic ...
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onlinelibrary.wiley.com/doi/10.1111/j.1444-2906.2005.00...
onlinelibrary.wiley.com/doi/10.1111/j.1444-2906.2005.00980.x/full
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Apr 7, 2005 ... ABSTRACT: The effects of soy sauce koji and the lactic acid bacterium, Tetragenococcus halophilus, were studied on the fermentation of fish ...
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