"Koji usually serves as the basis of secondary fermentation, in which its s help to (break down or digest or split) basic nutrients. ... ...digests carbohydrates ... breaks down proteins, and ... ...digests lipids (fats). Rice... barley... and soybean koji are used to make three different types of . Koji for Japanese is made from a mixture of roasted wheat and defatted soybean meal; this koji is dark-green in color. Whole soybean koji is used to make traditional Chinese soy sauce and fermented black soy beans (also known as... ...etc.). Rice koji is used to make Japanese ... and ... Koji is to sake as is to beer. Each saccharifies the starch... so that... sugars can be fermented to alcohol by yeasts."
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Original Language: English
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Sources
William Shurtleff, Akiko Aoyagi, History of Koji - Grains And/or Soybeans Enrobed with a Mold Culture (300 BCE To 2012) (2012) Introduction
https://en.wikiquote.org/wiki/Fermentation_in_food_processing
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Fermentation in food processing
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