ABSTRACT
During k o ji making, as spores of the k o ji mold germinate and grow into mycelia and eventually sporulate, various enzymes are produced. Major enzymes include protease, amylase, glutaminase, lipase, hemicellulase, pectinase, and esterase. These enzymes become active during the subsequent stage of fermentation. As a result, components from the original materials are degraded. For example, starch from rice, barley, or wheat is converted by amylase into dextrin, maltose, and glucose, which contribute the sweet taste to m iso . Protein from soybeans is converted by proteases and peptidases into water-soluble nitrogen compounds containing mainly oligopeptides and amino acids. The amino acids, particularly glutamic acid, contribute the delicious taste to m iso (Hondo and Mochizuki, 1968). At the same time, oil from soy beans is hydrolyzed in part by lipase to free fatty acids and glycerol.
