Evaluation of Indonesian soybean varieties for the processing and improvement of fermented foods, 2: improvement of kecap koji making process using a white-spored mutant induced from koji mold
2002
Nikkuni, S.,Japan International Research Center for Agricultural Sciences, Tsukuba (Japan)) | Goto, T. | Antarlina, S.S. | Ginting, E. | Utomo, J.S.
Six koji samples were collected from kecap and tauco factories in Java, Indonesia. The dominant mold in 5 samples out of 6 samples was Aspergillus, while one sample contained Mucorales as dominant fungi. Aflatoxin Bs were detected in the peanut and maize samples and the peanut tempe sample. No aflatoxin was detected in all the koji samples, but 2 strains out of 24 strains isolated from the kecap and tauco koji samples produced aflatoxins. In order to develop a pure culture starter for kecap koji, white-spored mutants were induced from koji mold by irradiation of ultraviolet rays. The kecap koji prepared by inoculating the mutant as a pure culture starter could be distinguished from that inoculated with the aflatoxin producer by developing its white color spores during koji making. The formal nitrogen contents of the kecap mashes prepared by using white-spored mutants were almost the same with those prepared by using original strains. The white-spored koji molds are expected to be useful as a starter for processing kecap koji from the standpoint of preventing aflatoxin contamination
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