ctivity 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 pal