青ヶ島の芋焼酎製造用粉状麹の製麹特性と糸状菌相粉状麹に関する研究 (第1報)

Abstract

Sake has been produced from ancient times using Mothi-koji (as cake) in China and Southeast Asia, and Bara-koji (as grain) in Japan.On the other hand, Kona-koji, which differs from these koji, is found in Aogashima. This uses crushed or milled grain with the raw material. There are seven factories in Aogashima, we investigated one of them. We investigated the production of Kona-koji at the factory in Aogashima, and studied the form, microflora and characteristics of Kona-koji used during the preparation of koji. As the koji is made from roasted and milled barley without the addition of a koji starter (Tane-koji), it took a week to prepare the koji. Nettopteris antiqua was used the during preparation of koji. Pink spore and yellow spores were found in the material after 24 hours. The yellow spores grew rapidly in the fast 4days, and the koji was finished after 7 days. Yellow spore were present at 2.7×1011 colonies per gram? koji and black spore were present at 3.1×1010 colonies per gram koji. Therefore, the dominant koji mold were the yellow spores. The molds of 23 strains were isolated from the material during the preparation and completion of the koji. As a result of classification, we found 21 strains of Aspergillus oryzae group and 2 strains of A. niger group. Therefore, the koji mainly consisted of molds belonging to the Aspergillus oryzae with a small number of Aspergillus niger strains present.