Koji process

Koji process The use of the Koji process is very restricted and apart from this paragraph, it will not be discussed further. The substrates are either starch or the residue of sweet potatoes which are placed in shallow trays. Water is added to a 70% weight ratio. Steaming of... 

In summary, the Koji process serves as a small scale, relatively localised and spedalised process designed largely to take advantage of the available carbohydrate source. 

A literature survey indicated that very little work has been done to produce an optimal cellulase system as described above. Here, we used solid-state fermentation (SSF) to achieve this objective. SSF processes, such as the "koji" process, have been used extensively for amylase production on wheat bran in Japan its application was extended to cellulase production on wheat bran and Ugnocellulosic materials by Toyama (13), Since then, wheat bran has become an important substrate for producing various products by SSF (14-20), In this study, we tested various lignocellulosic substrates for the production of cellulase and )3-glucosidase from T, reesei QMY-1 by SSF. 

Both the quantity and properties of cellulases produced by microorganisms depend on the culture conditions. Commonly, cellulases are produced by culture of the organism either (a) in a liquid medium, which may be stationary, shaken, or submerged with aeration, or (b) by a Koji process on a solid substrate such as wheat bran (7). The complexity of the crude cellulosic carbon source usually leads to the production of a mixture of hydrolytic enzymes which may include amylases, proteases, chitinases, etc., in addition to the cellulases. Separation of proteins from culture filtrates by high resolution techniques such as chromatography, electrophoresis, or electrofocusing often reveals a number of enzyme species which may differ in specificity toward cellulosic substrates. These forms may represent ... 

Koji process The use of the Koji process is very restricted and apart from this paragraph, it will not... 

Statement 4, the submerged culture process, statements, the Koji process. 

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shallow-pan process, that was used during the early stages of industrial production of citric acid, has more or less been replaced by submerged fermentation due to higher productivity and labor saving. 

Figure 1 can represent a wide range of other practical situations. The continuous phase may be liquid or gas. the latter representing special cases such as "sol id-state fermentations (e.g.. composting, trickle-bed reactors, and Koji" processes) while the disprsed phase may be one or more of the following phases solid (e.g.. microbial cells, immobi lized-enzyme... 

The traditional koji process may be considered the archetype of SSF. Koji is a generic Japanese name for starters used in a variety of fermentations its functional importance lies in its high content of various amylolytic and proteolytic enzymes which can catalyze the degradation of starches and proteins to soluble products capable of subsequent fermentation by yeasts or bacteria. A variety of raw materials are used in the production of kojis but, typically, steamed rice is inoculated with spores of an Aspergillus oryzae strain and incubated under carefully controlled conditions of temperature and humidity [7]. 

The introduction of the koji process to the West is chiefly due to the work of Takamine, which started in 1891 in the USA using wheat bran to make the preparation named Taka-Koji. Takamine introduced the technique of acclimatizing the mold to various antiseptics in order to minimize growth of contaminants during the process. The process was carried out on an industrial scale in rotating drum bioreactors. Large scale trials of the use of Taka-Koji instead of malt in distilleries were carried out in the plant of Hiram Walker Sons in Ontario Canada in 1913. This was marketed as a digestive aid imder the name of Takadiastase [8]. 

Kanegafuchi, 284 ketones, 334,335 Kluyvera citrophUa, 173,178 Kluyoeromyces fragilis, 78 Koji process, 132... 

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