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close this bookBioconversion of Organic Residues for Rural Communities (UNU, 1979)
close this folderIntegrated research on agricultural waste reclamation
View the document(introduction...)
View the documentIntroduction
View the documentProduction of yeast from soybean cooking waste at miso factories
View the documentApplication of soy waste as koji substrate for rice miso manufacturing (5, 6)
View the documentConclusion
View the documentReferences
View the documentDiscussion summary

Conclusion

The utilization of the wastes from the food industries is beset with many problems, among which economic feasibility is of prime importance, particularly for comparatively smallscale factories. As an example of one solution for coping with these problems, the use of soybean cooking waste as a substrate for koji-mould cultivation was investigated. The biomass obtained contributed not only protein and other nutrients, but also enhanced enzyme activity for the fermentation of miso, thus providing an apparent economic advantage.