PRODUCTION OF KOJI

PROBLEM TO BE SOLVED: To obtain koji richer in γ-aminobutyric acid(GABA) having hypotensive activity by anaerobic treatment of the original koji. SOLUTION: The objective koji is obtained by anaerobic treatment of the original koji which is afforded by growing filamentous fungi (e.g. Monascus pilosus...

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Bibliographische Detailangaben
Hauptverfasser:	KONO ISATO, HIMENO KUNIO, TANABE NOBUKAZU, HIRAKAWA YOICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain koji richer in γ-aminobutyric acid(GABA) having hypotensive activity by anaerobic treatment of the original koji. SOLUTION: The objective koji is obtained by anaerobic treatment of the original koji which is afforded by growing filamentous fungi (e.g. Monascus pilosus, Aspergillus oryzae) in a starch-based stock; wherein the anaerobic treatment is performed for example, by holding the original koji in a carbon dioxide gas atmosphere. Steaming treatment of the koji subjected to the anaerobic treatment increases the content of GABA in the koji and deactivates a GABA splitting enzyme as well, thereby affording the aimed koji stably leaving GABA in high concentrations therein, therefore being preferable.