Soya molds fail?

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Soya molds fail?

Postby Arxhlight on Wed Jan 11, 2017 5:10 pm

Hi, simple question.
Made soy sauce. Startet with spores on my whete and beans. Incubated 32C for 2 days. Then i got mold, or spores.. not sure what the differens is. And it was kind of yellow green?

Is that ok or am i failing?

This text says you dont want spores bcs it can start to toxinate? your batch, not sure if that only goes for sake.

This is the collor of my spores, molds: ... C02682.jpg

Now i made the sauce, adding water and salt.

How to troubbleshoot this, how do i know if its not eadeble? Any tests you can do to make sure its not toxic?

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Re: Soya molds fail?

Postby Arxhlight on Fri Jan 13, 2017 5:54 am

This is how it looked
The looks
15977479_10154119835686921_1671691040854995640_n.jpg (43.86 KiB) Viewed 348 times
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Re: Soya molds fail?

Postby bjdmytro on Sat Feb 24, 2018 1:59 pm

Is this a picture of the koji you grew or is this the mash? Either way, this looks like it is the correct mold, but I think it has gone too far. The spores for Aspergillus oryzae are olive green, but the spores are generally avoided. It should not be grown to the point of sporing. I have seen some versions of chinese and korean soy sauce making when they mash the cooked soy beans with wheat flour, form it into cakes or a loaf, let them grow mold till covered in spores, dry them out, thoroughly rinse the spores off, then soak them in a salt brine for a few months. This is different from the japanese version, where you grow the mold on the beans and cracked wheat till it is well covered in mold but not producing spores, then it is smashed and mixed with a salt brine and aged for a few months.
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