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JOURNAL OF THE BREWING SOCIETY OF JAPAN
shimane Prefecture 699-0101) The effects of temperature and time on koji making were investigated using the rice koji that is used to brew ginjo-shu in Shimane Prefecture . A series 41 time periods was investigated using three kinds of koji (Soe-koji, Naka-koji and Tome-koji) . A change in temperature made no diffence to enzyme activity, but changing the time period produced diffence when compared to the control. The integration of temperature and glucoamylase activity during the proccessing ofdoi:10.6013/jbrewsocjapan1988.95.74 fatcat:rvwe4a2mljbhngyovuhh2wroza