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Studies on the fluorescent compound in fermented foods. VII. Degradation of added kojic acid during soy sauce fermentation


Studies on the fluorescent compound in fermented foods. VII. Degradation of added kojic acid during soy sauce fermentation



Report of the National Food Research Institute 46: 342-347



The effect of H+ ion concn on the decomposition of kojic acid was examined. Optimum pH for decomposition was approx. pH 9-10, while kojic acid was stable between pH 3 and 5. The pH values for soya sauce (shoyu) fermentation were in the range 4.7-5.7. It was demonstrated that the pH of shoyu did not effect decomposition of kojic acid. Kojic acid was added to shoyu moromi before fermentation in order to analyse the decomposition process of the toxin during shoyu fermentation.

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