[Product Usage]: Used for koji spreading and koji making.

[Inoculation Amount]: 0.03% to 0. 05% (calculated based on mixed dry materials)

Requirements for Koji-Making Time: Maturation takes 24 –30 hours. (Generally, koji-making does not exceed 30 hours, and this duration is usually applied to koji-making with ventilation in koji pools.

Depending on different processes, the koji-making time can be extended to 36 –48 hours or 48 –72 hours, which is typically used for tray-based koji-making.)

Recommended Usage Amount for Koji Spreading After Koji-Making Completion:  Add 6% – 12 %  (for reference only; the usage amount varies by region).

[Note]: For the storage of unused koji for spreading, please ensure that the moisture content of the koji is not too high. Excessive moisture may easily lead to koji burning or koji suffocation. It is recommended to store the koji only after its moisture content is less than  10% .

Strain Preservation Method :  Store in a cool and dry place below 25 ° C.  (Refrigerator storage is recommended).

[Precautions]

1.This product is a single strain. In the early stage of production, its growth rate may be faster than that of compound strains. This is a normal phenomenon and will not affect production.

2.This strain has relatively high requirements for the moisture content of the substrate. Generally, the moisture content of the cooked substrate should not be lower than 50 % – 55 % ;  otherwise,  it will affect the growth of the enzyme system in the later stage.

3.During the koji-making process, monitor the ambient temperature of the koji room at all times.( maintain it at 24 –28 ℃) ,  and ensure the temperature of the koji material in the koji pool does not become too high (keep it within 35–38℃) .