Applied and Environmental Microbiology · 1983 · 30 citations · 4 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationLyophilizationFood DryingInoculum DevelopmentInoculum PreparationMicrobial InoculantsMolds In FoodsPackaging For PreservationMoisture ContentMoisture Content EffectsPackaging Effects On Mold GrowthPathogen SporesRoom-temperature StorageSpore Viability AssessmentSpore Viability TestingSpore-forming Spoilage Organisms
An innovation is described for producing soy sauce koji mold spore inoculum by using inexpensive autoclavable plastic bags and reuseable plastic enclosures to make culture vessels. After growth, the spore mass could be dried and packaged in the same bag after removing the enclosure. Broken rice was used as the substrate for mold cultivation. Viable spore counts of 10 spores per g were obtained under optimal conditions. After drying at 50 degrees C for 6 h, the moisture content of the spore mass decreased from 35.22 to 6.32% with no significant effect on spore viability. The dry spores could be stored in the refrigerator or at room temperature for at least 3 months.
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