Kōji (Japanese: 麹; rōmaji: kōji, also written as the kokuji 糀) is a filamentous fungus, most commonly Aspergillus oryzae, which is traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean meal. The latter can be fried and eaten directly or processed to a sauce. The term kōji in English refers specifically to the Japanese types of starter cultures. The same Chinese character (Chinese: 麹; pinyin: qū, more commonly written as the homophonic 曲 in simplified Chinese texts) is used in Chinese to refer to Chinese starter cultures; see jiuqu. In Japanese, the genus Aspergillus is known with the common name of kōji mold (麹黴（コウジカビ）, kōji kabi), though the term is not fully limited to the genus (for example, Monascus purpureus is called 紅麹黴 "red kōji mold").
Characteristics Various types of kōji are used, including yellow, black, and white. The kōji is stored for two to three days at 30°C under high humidity to allow A. oryzae to grow. In this process, the starch from cereals such as wheat, buckwheat or barley as well as from sweet potato is split into glucose, creating a sweet taste. The amino acids glutamic acid and to a lesser extent also aspartic acid split off from the proteins during fermentation, resulting in a strong umami taste. Depending on the Aspergillus used, culture substrate and culture conditions (temperature, pH value, salt content, humidity), different products are created in terms of composition, flavour and odour. Kōji can be freeze-dried and crushed to produce spores. Dried kōji-spores can be stored and transported light-protected at room temperature.
Yellow kōji
Yellow kōji is used, among other things, for the production of soy sauce, miso, sake, tsukemono, jiang, makgeolli, meju, tapai, kōji-amazake, rice vinegar, mirin, shio koji and natto. Typically, for the production of soy sauce (shoyu), soybeans and sometimes also wheat are swollen in water, steamed, and possibly mixed with wheat bran roasted at 160–180 °C and ground. The enrichment with kōji creates a moist mash. There are three Aspergillus species that are used as yellow kōji:
Aspergillus flavus var. oryzae (キコウジキン / 黄麹菌 'ki kōji-kin'). The growth range of this species includes pH values from below 2 to above 8, a temperature optimum of 32 – 36 °C, a temperature minimum of 7 – 9 °C and a temperature maximum of 45 – 47 °C. The colony color is initially yellow-green, later more or less brown. Aspergillus sojae (醤油麹菌 'shōyu-kōji-kin') Aspergillus tamarii A. oryzae has three α-amylase genes, which allows it to break down starch relatively quickly into glucose. In contrast, A. sojae has only one α-amylase gene under a weak promoter and the CAAT box has a gene expression attenuating mutation (CCAAA instead of CCAAT). In general, A. oryzae has higher levels starch-degrading enzymes (glucosidases) expression than A. sojae. A too-rapid release of glucose from starch at the beginning of fermentation inhibits the growth of the microorganisms in the soy sauce maturation phase, making the slower digestion beneficial to taste. For the breakdown of proteins to amino acids, A. oryzae strain RIB40 has 65 endopeptidase genes and 69 exopeptidase genes, and A. sojae strain SMF134 has 83 endopeptidase genes and 67 exopeptidase genes. Protein-degrading enzymes (proteases) are more strongly expressed in A. sojae than in A. oryzae, consistent with adaptation to protein-rich feed. These genetic differences lead to significant differences in the odor profile. A. sojae has higher enzyme activity of endopolygalacturonase (breaks down plant cell walls) and glutaminase (converts glutamine to glutamate) than A. oryzae. It has 10 glutaminase genes. Various mutants of A. oryzae with altered properties were generated by irradiation or by the CRISPR/CAS method. Similarly, mutants of A. sojae with altered properties were generated by a variant of the CRISPR/Cas method or chemical mutagenesis.
Black & white kōji
Black kōji produces citric acid during fermentation, which inhibits the growth of unwanted microorganisms. It is typically used for the production of awamori. There are three Aspergillus species that are used as black kōji:
Aspergillus luchuensis (synonym Aspergillus awamori, Aspergillus inuii, Aspergillus nakazawai and Aspergillus coreanus, クロコウジキン / 黒麹菌 'kuro kōji-kin') Aspergillus niger (synonym Aspergillus batatae, Aspergillus aureus or Aspergillus foetidus, Aspergillus miyakoensis and Aspergillus usamii including A. usamii mut. shirousamii) Aspergillus tubingensis (synonym Aspergillus saitoi and A. saitoi var. kagoshimaensis) White kōji (Aspergillus kawachii) is an albino variant of Aspergillus luchuensis. It is typically used in the production of shōchū.
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