Open AccessIII. On the diastase of kôji
Author(s) -
Robert W. Atkinson
Publication year - 1881
Publication title -
proceedings of the royal society of london
Language(s) - English
Resource type - Journals
eISSN - 2053-9126
pISSN - 0370-1662
DOI - 10.1098/rspl.1880.0073
Subject(s) - diastase , brewing , starch , food science , sugar , spore , chemistry , mathematics , biology , botany , fermentation
The paper contains the results of an investigation into the nature of the material used in Japan for converting starch into sugar in the brewing operations. This substance “ kôji ” is prepared from steamed rice by allowing the spores of a fungus, mixed with the grain, to vegetate over the surface.
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