PROCESS FOR PRODUCTION OF LIQUID KOJI

摘要

An object of the present invention is to provide a method of producing liquid koji having high enzymatic activity by optimizing composition of liquid medium for the liquid koji. In particular, the present invention provides a method of producing liquid koji having enhanced enzymatic activity, the method comprising culturing white koji molds and/or black koj i molds in liquid medium containing a nitrogen source by using the cereal of which surface is entirely or partly covered with husks as culture raw material.