Koji acid

Of special interest are a number of new organotin halide chelates comprising hydroxyquinoline, nitrosonaphthol, koji acid, acetylacetone and tropolone as ligand that present tin with a covalence of five and possible six. 

Kojic acid was first reported by Saito,2 who isolated it as a crystalline substance from the mycelia of Aspergillus oryzae grown on steamed rice. Yabuta coined the name of the compound (from koji = steamed rice), and by systematic study3 4 gathered enough evidence to propose two... 

Having determined the effect of temperature and NaCl on koji autolysis, the next step in finding an optimal protocol for the rapid production of soy sauce with high flavor quality was to examine die effect of independent and combined effect of lactic acid fermentation and alcohol on koji autolysis. 

Effect of Lactic Acid Fermentation on Koji Autolysis. The effect of NaCl on lactic acid fermentation 10) is seen in Figure 5. Four autolysates were prepared... 

A new method for the preparation of soy sauce has been developed. The new scaled-up method divides the moromi process into two processes autolysis and fermentation. Because of the utilization of high temperatures, the new process permits the production of a NaCl free autolyzate from koji. Division of the fermentation process into two separated processes permit better control of lactic acid fermentation and alcohol fermentation processed which used to require great skill. The new scale-up procedure for soy sauce production yields a product in half the time required by the traditional (conventional) method and still produces a soy sauce with high levels of the desirable Bavor component, glutamic acid. Utilization of this protocol by the soy sauce producing industry should have significant economic impact to bo producers and consumers. 

Cultivation of fungi of the genus Aspergillus is carried out both in solid ( Koji ) culture and liquid (submerged) culture. The first extracellular acid carboxypeptidase from Aspergillus saitoi was discovered by Ichishima [79], Using the method of Yphantis, the extrapolated molecular mass was determined to be 139,000 as shown in Figure 16 [79],... 

In solid-state, or Koji, fermentation, Aspergillus niger is grown on moist wheat bran (70-80% water) and produces citric acid in 5-8 days. This process is practiced only in Japan and accounts for about one-fifth of Japanese citric acid production. In liquid surface, or shallow... 

Soy Sauce. Soy sauce is a weU-known condiment made by fermentation or acid hydrolysis. In the fermentation process defatted soybean meal is cooked and then mixed with roasted, coarsely ground wheat and mixed with a culture oiy spergillus oyc e oi ispergillus sojae. After the mold grows for 2—3 d to form koji, brine is added, and the mixture is allowed to ferment for 6—8 m. The product is then filtered and pasteurized (94). Popularization of fermented soy sauce in the U.S. began in the late 1940s with imports from Japan, followed by constmetion of a plant in Wisconsin in 1973. Soy sauce is widely available in U.S. supermarkets and restaurants. In the acid hydrolysis process, defatted soybean flour is refluxed with hydrochloric acid to hydrolyze the proteins. The hydrolysate is then filtered, neutralized, and botded. 

Tadashi Y, Aki H, Hanae W, Koji T, Makoto H. Alginic acid oligosaccharide suppresses Th2 development and IgE production by inducing IL-12 production. Int Arch Allergy Imm 2004 133(3) 239-247. 

Three processes are currently in practice for the commercial production of citric acid the Koji, the shallow-pane, and the submerged process. The Koji process is utilized when a solid substrate is the feedstock. The shallow-pan process, that was used during the early stages of industrial production of citric acid, has more or less been replaced by submerged fermentation due to higher productivity and labor saving. 

Kono, I. and Himeno, K. 2000. Changes in y-aminobutyric acid content during beni-koji making. Biosci. Biotechnol. Biochem. 64(3), 617-619. 

Wang, T.-H., Lin, H.-S., and Lin, T.-F. 2003b. Method of producing vegetarian lactic acid and non-alcoholic beverages with koji-saccharified high-sugar syrup. United States Patent 6,641,852. 

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