2.2.2. Aspergillus kawachii-starter
A. kawachii (CF1005, Chung-mu Fermentation Company, Korea)
starter was prepared in laboratory. The preparation process was as
follows: rice (10 kg, Odae polished rice, Japonica type) was rinsed
and then soaked in water for 2 h, and then the excess water was
drained off for 1 h. The rice was then steamed for 40 min to allow
the full gelatinization of rice. The steamed rice was cooled down to
less than 30 C andwas inoculated with 800mL cultured liquid of A.
kawachii for 48 h (The components of the liquid medium per
100 mL consisted of 2.0 g glucose, 5.0 g rice powder, 0.80 g yeast
extract and 100 mL water). Incubationwas carried on for 44 h in an
automatic rice fermenter (Mini 15 PX, Yaegaki Co., Japan), in which
the humidity was maintained at 80% and temperature at 38 C.
After incubation, the starter was dried at 50 C for around 12 h till
the water content was less than 12 g/100 g. The dried starter was
stored at 4 Ce10 C for up to 12 months.