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Japanese Traditional Miso and Koji Making
| Content Provider | MDPI |
|---|---|
| Author | Kusumoto, Ken-Ichi Yamagata, Youhei Tazawa, Rina Kitagawa, Manabu Kato, Taeko Isobe, Kenji Kashiwagi, Yutaka |
| Copyright Year | 2021 |
| Description | Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. In this review, we briefly explain what miso means in the Japanese culture and food industry, varieties of miso available today, and steps involved in miso making. Then, we review early and latest scientific researches in koji mold species, their safety, and beneficial enzymes they produce during fermentation and maturation processes, which play a major part in determining the quality and sensory profile of miso. |
| Starting Page | 579 |
| e-ISSN | 2309608X |
| DOI | 10.3390/jof7070579 |
| Journal | Journal of Fungi |
| Issue Number | 7 |
| Volume Number | 7 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-07-20 |
| Access Restriction | Open |
| Subject Keyword | Journal of Fungi Aspergillus Oryzae Koji Miso Soybean Enzymes Peptidase Fermentation |
| Content Type | Text |
| Resource Type | Article |