<h1 class="pgc-h-arrow-right" data-track="17" > the birth of the bran qu</h1>
Asians are adept at making wine from koji. Historically, there are two methods of making koji in Asia: one is the raw material block koji represented by China, and the other is the clinker made of loose koji bran koji represented by Japan.
The earliest is around 1906, Japan began to use artificially cultivated excellent pure strains to make koji This excellent strain is naturally purified from rice koji Aspergillus oryzae, it has a strong amylase and protease vitality With the progress of the times, the research on Aspergillus is deepening, and there are constantly new strains of bacteria breeding and successful applications, and now there are no less than hundreds of aspergillus in industrial application.
<h1 class="pgc-h-arrow-right" data-track="12" > definition of bran</h1>
Bran koji is based on bran as raw material, steamed into pure aspergillus or other mold, artificially cultivated loose koji this koji has a short production cycle, high wine yield, grain savings and other advantages It is suitable for the brewing of medium and low-grade liquor, and has the characteristics of low cost and fast capital turnover.
<h1 class="pgc-h-arrow-right" data-track="15" > the development of bran curl</h1>
China uses purebred bran koji technology, which was handed down from Japan in the 1940s. At the beginning, most of the strains used were Aspergillus oryzae and Yellow Tribulus. Later, due to the low saccharification power and poor acid resistance of these two strains, they were gradually replaced by Aspergillus niger with high saccharification power and strong acid resistance Since liberation, China's scientific workers, in the improvement of the performance of Aspergillus niger species, have done a lot of work on the mutagenic black yeast species AS3.4309, 1g of koji saccharide starch more than 40g, which is an excellent saccharification bacterium close to the international level.
Aspergillus albicans mutated from Aspergillus niger, because of its high acid resistance to strong acid protease content, so it is widely used in the production of bran koji high-quality liquor From the 1970s, the national enzyme preparation industry has developed greatly, most enzyme preparation factories have selected excellent strains, produced high enzyme vitality products These products are characterized by its stable quality, small dosage, low cost and many other aspects, and are widely used by liquor factories and alcohol factories in the production of ordinary liquor. It has become a fact that bran koji has been substantially replaced by glycosylase preparation products.
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