Aspergillus oryzae used to make soy sauce. High-quality koji starter

Aspergillus oryzae powder exceeds 10 billion cfu/g, spore count exceeds 20 billion

Used in industry to make miso or soy sauce, food sauces and soy sauce.

The complex strain of Aspergillus oryzae can be widely used in the fermentation of soy sauce, soy sauce and tempeh.
2. Product Features:
Bright yellow to dark green, powdery.
Three, product advantages:
1. The number of spores is large. The product output rate can be increased by more than 3%, and the product is stable and safe.
2. High enzymatic activity. It can effectively improve the utilization rate of total nitrogen and significantly improve the flavor and quality of products.
3. High germination rate. The survival rate after inoculation is more than 95%, which greatly reduces the production cost.
4. How to use:
1. Addition: It is recommended to add three thousandths (that is, add 300g per ton of mixed dry material).
2. Temperature requirements: inoculation ≤40℃, the temperature after entering the pool is 34-36℃ (low in summer and high in winter).
3. Time requirements: 24-28 hours to mature (generally no more than 28 hours).

Precaution:
One. This product is a compound strain, which may grow slower than a single strain 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 content of clinker is not less than 50-52%, otherwise it will affect the production of the enzyme system in the later stage.
Five, packaging specifications:
500g/bag
6. How to save:
Store in a cool, dry place below 25°C.