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Fannuoer's koji spores: Fannuoer has been using its original Fannuoer's Aspergillus, a type of a filamentous fungus, to propagate koji spores. The species was considered to be a safe organism for production of food. Koji serves as a source of enzymes that break down (or hydrolyze/digest/split) nutrients in substrates into simpler compounds when making fermented foods. The enzyme produced by Fannuoer's koji spores including protease, amylase, glutaminase etc. The enzyme activity and the spores counts are both very high.
Scope of application:
It is widely used in the manufacture of traditional fermented food such as Miso, Shouyu (soy sauce), and various other ingredients in .
Use method: When the temperature of material is 32 to 35 degree Centigrade, mixed the product with raw material, 10 times weight of the product and then add the mixture to the material.
Recommended dosage: 300g koji spores for 1T of raw materials
Preservation methods: Keep in a cool and dry palce,please do not exposed the product under the blazing sun
