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Wheat and soy koji for shoyu - ammonia aroma

PostPosted: Sat Mar 16, 2019 7:29 pm
by Lulu
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?

Re: Wheat and soy koji for shoyu - ammonia aroma

PostPosted: Sun Mar 17, 2019 1:33 am
by cerbu
slight ammonia smell sometimes normal for a legume , what koji strain are you using?

Re: Wheat and soy koji for shoyu - ammonia aroma

PostPosted: Sun Mar 17, 2019 1:45 am
by Lulu
Good to know. Thanks. I’m using A. Oryzae for shoyu (from GEM).

Re: Wheat and soy koji for shoyu - ammonia aroma

PostPosted: Sun Mar 17, 2019 2:26 am
by cerbu
a picture of the pack, this?
113b7c889b481e4d5fce88317c0fe3fa_1024x1024.jpg
113b7c889b481e4d5fce88317c0fe3fa_1024x1024.jpg (119.38 KiB) Viewed 2640 times

some strains ripen faster than others, ash content of the substrate also counts, some sporulation it's ok

Re: Wheat and soy koji for shoyu - ammonia aroma

PostPosted: Sun Mar 17, 2019 9:27 am
by Lulu
GEM cultures koji tane for shoyu. It is not pure spore. It has some rice bits in it.