Soya molds fail?
Posted: 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. http://forum.northernbrewer.com/t/koji-fail/16390
This is the collor of my spores, molds:
http://www.taylor-madeak.org/wp-content ... 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?
Regards
Sweden
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. http://forum.northernbrewer.com/t/koji-fail/16390
This is the collor of my spores, molds:
http://www.taylor-madeak.org/wp-content ... 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?
Regards
Sweden