a substance made from cooked rice or soya that is used to cause fermentation in the production of sake and Japanese foodstuffs such as soy sauce and miso
koji in American English
(ˈkoudʒi)
noun
a fungus, Aspergillus oryzae, used to initiate fermentation of a mixture of soybeans and wheat in the production of soy sauce
Word origin
[‹ Japn kōji malt, yeast ‹ kaudi ‹ kaũdi ‹ kamudati, prob. equiv. to *kamu (‹ *kanpu mold; cf. kabu, a var. outcome of the same etymon) + -dati, comb. form of tati to rise]
Examples of 'koji' in a sentence
koji
The mold composition was optimized to produce rice-koji with high α-amylase and protease activity.
Diah Ratnaningrum, Thelma Agustina Budiwati, Tri Darsini, Panji Cahya Mawarda 2018, 'The production of corn kernel miso based on rice-koji fermented by Aspergillus oryzaeand Rhizopus oligosporus', Journal of Tropical Biodiversity and Biotechnologyhttps://journal.ugm.ac.id/jtbb/article/view/28765. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Feed efficiency was significantly reduced in the yellow koji group.
Yumiko Yoshizaki, Chihiro Kawasaki, Kai-Chun Cheng, Miharu Ushikai, Haruka Amitani,Akihiro Asakawa, Kayu Okutsu, Yoshihiro Sameshima, Kazunori Takamine, Akio Inui 2014, 'Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fatdiet-induced obese mice', PeerJhttps://peerj.com/articles/540.pdf. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Principal coordinate analysis showed structural separation between the composition of bacteria in koji making and fermentation.
Lin Yang, Hui-lin Yang, Zong-cai Tu, Xiao-lan Wang 2016, 'High-Throughput Sequencing of Microbial Community Diversity and Dynamics during DouchiFermentation', PLOS ONE10.1371/journal.pone.0168166. Retrieved from PLOS CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation.
Da Eun Lee, Sunmin Lee, Eun Seok Jang, Hye Won Shin, Byoung Seok Moon, Choong HwanLee 2016, 'Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During RiceKoji Fermentation', Moleculeshttp://www.mdpi.com/1420-3049/21/6/773. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The optimization was conducted on two important factors in miso production namely mold composition in rice-koji and salt concentration.
Diah Ratnaningrum, Thelma Agustina Budiwati, Tri Darsini, Panji Cahya Mawarda 2018, 'The production of corn kernel miso based on rice-koji fermented by Aspergillus oryzaeand Rhizopus oligosporus', Journal of Tropical Biodiversity and Biotechnologyhttps://journal.ugm.ac.id/jtbb/article/view/28765. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Two principal components of the metabolomic data distinguished the rice koji samples according to their fermenter species and fermentation time.
Da Eun Lee, Sunmin Lee, Eun Seok Jang, Hye Won Shin, Byoung Seok Moon, Choong HwanLee 2016, 'Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During RiceKoji Fermentation', Moleculeshttp://www.mdpi.com/1420-3049/21/6/773. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Aspergillus oryzae has been commonly used to make koji, meju, and soy sauce in traditional food fermentation industries.
Su Y. Son, Sunmin Lee, Digar Singh, Na-Rae Lee, Dong-Yup Lee, Dong-Yup Lee, Dong-YupLee, Choong H. Lee 2018, 'Comprehensive Secondary Metabolite Profiling Toward Delineating the Solid and Submerged-StateFermentation of Aspergillus oryzae KCCM 12698', Frontiers in Microbiologyhttps://www.frontiersin.org/article/10.3389/fmicb.2018.01076/full. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)