Abstract
Mycelial propagation, activity of various enzymes and some chemical components were examined during the preparation of soy sauce koji with Aspergillus oryzae or A. sojae on extruded and traditional raw materials. Results showed that A. oryzae grew better on the extruded substrate than on the traditional raw material, after 3 days of cultivation, while no difference in mycelial propagation was noted when A. sojae was used as the starter. Regardless of the starter used, higher activities of protease, amylase, α‐galactosidase, glutaminase and lipase were noted in koji prepared with the extruded substrate than those prepared with the traditional substrate. Koji prepared with the extruded substrate also had a higher content of formol nitrogen than those prepared with the traditional substrate.
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