Background
This experiment explores the inoculation of sorghum with koji (specifically Aspergillus oryzae) over a 48-hour incubation period. The primary focus is to resolve moisture retention issues observed during incubation. A subsequent trial was also conducted incorporating nixtamalization, using toasted buckwheat starch to balance the liquid content and keep the kernels dry to the touch.
Recipe
Ingredients
Sorghum
Koji Spores (Aspergillus oryzae)
Toasted Buckwheat Starch
Equipment
Incubation Chamber
Instructions
-
Preparation
Boil the sorghum. Ensure the grain is thoroughly dried or air-dried afterward to prevent excess moisture. -
Inoculation
Inoculate the dried sorghum with the koji spores. -
Incubation
Incubate the mixture for 48 hours, monitoring the temperature and humidity. -
Nixtamalization Variation
Nixtamalize the sorghum, then toss the kernels with toasted buckwheat starch to ensure they are dry to the touch before beginning the incubation process.
Notes and Observations
- During the first trial, the center of the grain mass became too wet, which hindered optimal mold growth. Thoroughly drying the grain after boiling is essential.
- Omitting the sterilization step may be worth exploring in future trials to see if it improves mold development.
- In the nixtamalization trial, the toasted buckwheat starch initially kept the kernels dry, but the moisture within the incubation chamber eventually hydrated the starch, making it wet to the touch.
- Despite the excess moisture in the second trial, the mold grew decently.
- Future trials will focus on further refining moisture control methods during incubation.
Koji growth from the second trial on sorghum