This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Bhumiratana, A. Articles by Somporan, W. Search for Related Content PubMed PubMed Citation Articles by Bhumiratana, A. Articles by Somporan, W. Agricola Articles by Bhumiratana, A. Articles by Somporan, W.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1980 February; 39(2): 430-435

Isolation and Analysis of Molds from Soy Sauce Koji in Thailand

¹ Department of Microbiology, Faculty of Science, Mahidol University, Bangkok, Thailand
² Department of Physiology, Faculty of Science, Mahidol University, Bangkok, Thailand
³ Department of Science, Ministry of Science, Technology and Energy, Bangkok, Thailand

ABSTRACT

Five different isolates of Aspergillus and one of Mucor were compared with a Japanese commercial strain of Aspergillus oryzae for proteolytic activity on wheat bran substrate. One isolate of Aspergillus with superior protease production, identified as Aspergillus flavus var. columnaris, showed no detectable aflatoxin production on glutinous rice or soybean substrate. Preliminary tests using this fungus as a koji mold in a traditionally operated factory resulted in a soy sauce superior in quality to that usually produced.