Abstract

In this study, we isolated a koji mold from urushi (Rhus javanica) leaves and used it to produce soybean miso. The general component quantification of the produced soybean miso indicated moisture, protein, lipid, ash, and carbohydrate contents of 45.2, 16.0, 8.6, 19.0, and 11.2g/100g, respectively. Judging from the components and color, this soybean miso was sufficiently matured. Moreover, despite the very short maturation period of 3 months, the components did not significantly differ from those of general miso, and the decomposition of the raw materials was good. We confirmed that koji mold decomposes the raw materials well and that miso could be produced using urushi leaves. Based on these results, we inferred that the koji mold isolated from Rhus javanica display a high protease activity, as the protein content was high despite the short maturation period of 3 months.

Keywords

koji mold, Aspergillus oryzae, Rhus javanica, soybean mis