Soy Bean Koji

Background

This experiment involved the inoculation of soybeans with Aspergillus oryzae (koji) over a 48-hour period to observe mycelium growth.

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Recipe

Ingredients

Soybeans

Aspergillus oryzae spores (Koji-kin)

Equipment

Incubator / Fermentation Chamber

Instructions

1. Preparation
   Cook the soybeans and allow them to dry.

2. Inoculation
   Inoculate the prepared soybeans with the Aspergillus oryzae spores.

3. Incubation
   Incubate the mixture for 48 hours, monitoring temperature and humidity.

Notes and Observations

• The final result showed good mycelium growth overall.
• Growth was slightly inhibited by a lack of adequate drying of the beans prior to inoculation. Ensuring the beans are sufficiently dry on the surface is critical for optimal development.