soy sauce koji starter

Details:

The compound strain of Aspergillus oryzae can be widely used in the fermentation of soy sauce, sauce and tempeh.

2. Product traits:

Tender yellow to dark green, powdery.

3. Product advantages:

1. The number of spores is high. The product output rate can be increased by more than 3%, and the product is stable and safe.

2. High enzyme activity. It can effectively improve the utilization of total nitrogen, and significantly improve the flavor and quality of the product.

3. High germination rate. The survival rate after inoculation is over 95%, which greatly reduces production costs.

4. How to use:

1. Addition: It is recommended to add three ten thousandths (that is, add 300g per ton of mixed dry material).

2. Temperature requirement: inoculate less than or equal to 40ºC, and the temperature after entering the pond is 34-36ºC (low in summer and high in winter).

3. Time requirement: 24-28 hours to mature (generally no more than 28 hours).

Precautions:

a. This product is a composite strain, which may be slower than a single growth rate in the early stage of production, which is a normal phenomenon and will not affect normal production.

b. Compound strains have higher requirements on the moisture content of koji. Generally, the moisture of clinker is not less than 50-52%, otherwise it will affect the production of later enzyme system.

5. Packing specifications:

500g/bag

6. Preservation method:

Store under 25ºC in a dry and cool place.