Fish Fermented Technology by Filamentous Fungi
Journal of National Fisheries University Volume 62 Issue 4
Page 163-168
published_at 2014-03
Title
Fish Fermented Technology by Filamentous Fungi
Source Identifiers
[PISSN] 0370-9361
Creator Keywords
filamentous fungi
KOJI
traditional fermented food
fermented fish
There is the greatest variety of filamentous fungal fermented food in Asia. KOJI, which is filamentous fungal fermented cereal, is used widely to seed or culture various fermented food and beverages such as miso, soy sauce, sake, and so on. KOJI is important enzyme producer, including amylase, protease, lipase, and so on. KOJI include not only filamentous fungi but also bacteria and yeasts. Effect of mixed culture in filamentous fungi fermentation are an improvement of fermented food nutrient and functionality and high efficiency of material conversion. Especially, a fermented fish products are often produced by filamentous fungi like KOJI because the use of KOJI on fish fermentation improves fermented products. Conclusions and future prospects are discussed.
Languages
eng
Resource Type
departmental bulletin paper
Publishers
National Fisheries University
Date Issued
2014-03
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0370-9361