Koji: The term "koji" (officially defined in France, under this spelling, in the food industry in the same way as the terms must, malt or sourdough) is the simplified transcription of the Japanese kōji.
In the food industry, kōji designates the juice (or "starter mash") obtained after saccharification of the starch contained in a natural substrate (cereal, tuber or other) inoculated with a culture of spores of one of the fungi (Ascomycetes ) following:
- Aspergillus flavus va...
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