title: Koji--where East meets West in fermentation.
abstract: Almost all biotechnological processes originate from traditional food fermentations, i.e. the many indigenous processes that can be found already in the written history of thousands of years ago. We still consume many of these fermented foods and beverages on a daily basis today. The evolution of these traditional processes, in particular since the 19th century, stimulated and influenced the development of modern biotechnological processes. In return, the development of modern biotechnology and related advanced techniques will no doubt improve the process, the product quality and the safety of our favourite fermented foods and beverages. In this article, we describe the relationship between these traditional food fermentations and modern biotechnology. Using Koji and its derived product soy sauce as examples, we address the mutual influences that will provide us with a better future concerning the quality, safety and nutritional effect of many fermented food products.
authors.affiliation: Bioprocess Engineering, Wageningen University and Research Centre, P.O. Box 8129, 6700 EV Wageningen, Netherlands. Electronic address: yang.zhu@wur.nl.
authors.forename: Yang
authors.initials: Y
authors.lastname: Zhu
authors.forename: Johannes
authors.initials: J
authors.lastname: Tramper
mesh_terms: D000681:Amylases; D001709:Biotechnology; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D007564:Japan; D060847:Metabolic Engineering; D030821:Plants, Genetically Modified; D045730:Soy Foods; D014481:United States
chemical_list: D000681:Amylases
keywords: Amylases; Food fermentation; Koji; Malting; Modern biotechnology; Soy sauce; Starch-hydrolysing enzymes