METHOD OF PREPARING LIQUID KOJI Russian patent published in 2011 - IPC C12N1/20 C12Q1/04 

FIELD: food industry.

SUBSTANCE: white or black koji mold is grown in a liquid medium for 48 hours at 37°C while stirring at 100 rpm. The liquid medium contains a nitrogen source selected from a group comprising: yeast cells, yeast autolysate or yeast extract, husks and grain screenings or mixture thereof with a nitrate salt in concentration of 0.05-2.0 (wt/vol) %. A phosphate salt is also added to the liquid medium in concentration of 0.05-1.0 (wt/vol) %, as well as a sulphate salt in concentration of 0.01-0.5 (wt/vol) %. The raw material used is barley grain (processing degree of 93%), wheat or rice, the surface of which is completely or partly covered with husks. Activity of enzymes of the obtained koji is determined.

EFFECT: method enables to obtain liquid koji having high enzyme activity, and one, two or more enzymes from a group comprising amylolytic, cellulolytic and proteolytic enzymes.

3 cl, 8 dwg, 8 tbl, 10 ex