Abstract:

A novel koji accelerator was developed using fragrant-enhancing yeast powder prepared from fermented starch syrup and adjuncts including plant extracts from Portulaca oleracea and Absinthin and inorganic sodium propionate. The effects of this accelerator on the protease activity of soy sauce koji, the bacteria contamination and the koji-making cycle were explored in this study. The addition of 0.4 g/100g koji accelerator could increase protease activity by 32%, reduce bacteria contamination by 92%, and shorten the fermentation cycle to 4 h. Moreover, the utilization rate of nitrogen increased by 5.1% during fermentation and the amino acid generation in soy sauce by 5.8%.

Key words: koji accelerator, koji, fermentation, protease activity