Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1A for Kecap, an Indonesian Soy Sauce

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
40-02-10.pdf654.69 KB

In order to prevent aflatoxin contamination in the production of kecap, an Indonesian soy sauce, the starter culture was prepared using the white-spored mutant K-1A strain induced from the aflatoxinnegative koji mold, Aspergills sp. K-1 and applied to koji making process of kecap. The number of spores developed on the cooked rice inoculated with K-1A was not so different from that of K-1. The germination ability of K-1A after storing at 30°C and 75% RH for 3 weeks was also not so different from that of K-1. While kecap koji making process took 9 days by conventional method (without inoculum), the use of the starter culture shortened the process to 3 days at room temperature. Since the inoculated strain K-1A developed white conidia (spores) during incubation, the mutant could be distinguished from contaminated aspergilli by their appearances on agar plates. The number (cfu/g) of contaminated aspergilli in the kecap koji from the environment decreased to 1/10 by using the starter culture. The kecap mash prepared with the kecap koji inoculated with the starter contained higher formol nitrogen and water-soluble nitrogen than those prepared with the koji without any starter. These results demonstrate that the use of the white-spored mutant as a starter not only contributes to the prevention of aflatoxin contamination but also improves the conventional kecap fermentation process.




公開者 Japan International Research Center for Agricultural Sciences
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
開始ページ 171
終了ページ 175
DOI 10.6090/jarq.40.171
権利 Japan International Research Center for Agricultural Sciences
言語 eng