Wheat and soy koji for shoyu - ammonia aroma

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Wheat and soy koji for shoyu - ammonia aroma

Postby Lulu on Sat Mar 16, 2019 7:29 pm

I am on hour 42 of the growth period and the koji has a mild ammonia smell. It has not gone above 35°C. Kept it at ~28 to 30° most of the time. Is this normal? Or has “ripened” too quickly?
Lulu
 
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Re: Wheat and soy koji for shoyu - ammonia aroma

Postby cerbu on Sun Mar 17, 2019 1:33 am

slight ammonia smell sometimes normal for a legume , what koji strain are you using?
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Re: Wheat and soy koji for shoyu - ammonia aroma

Postby Lulu on Sun Mar 17, 2019 1:45 am

Good to know. Thanks. I’m using A. Oryzae for shoyu (from GEM).
Lulu
 
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Re: Wheat and soy koji for shoyu - ammonia aroma

Postby cerbu on Sun Mar 17, 2019 2:26 am

a picture of the pack, this?
113b7c889b481e4d5fce88317c0fe3fa_1024x1024.jpg
113b7c889b481e4d5fce88317c0fe3fa_1024x1024.jpg (119.38 KiB) Viewed 2006 times

some strains ripen faster than others, ash content of the substrate also counts, some sporulation it's ok
cerbu
 
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Re: Wheat and soy koji for shoyu - ammonia aroma

Postby Lulu on Sun Mar 17, 2019 9:27 am

GEM cultures koji tane for shoyu. It is not pure spore. It has some rice bits in it.
Lulu
 
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