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Research Article Volume 14 Issue 2
Analysis of soybean miso using koji mold isolated from the leaves of Rhus javanica Nurude
Akiko Yamada Taniguchi, Machiko Kazami, Haruko Noguchi, Shingo Mutoh, Yuko Sato, Yumiko Urakawa
Received: April 04, 2026 | Published: May 5, 2026
Citation: Taniguchi AY, Kazami M, Noguchi H, et al. Analysis of soybean miso using koji mold isolated from the leaves of Rhus javanica Nurude. J Bacteriol Mycol Open Access. 2026;14(1):28-32. DOI: 10.15406/jbmoa.2026.14.00425
Abstract
The authors isolated koji mold from the leaves of Nurushi (Rhus javanica: hereafter referred to as “Nurude”) and used this koji mold to produce soybean miso. The general composition of the soybean miso was made was measured and found to be as follows: moisture content 45.2 g/100g, protein content 16.0 g/100g, fat content 8.6 g/100g, ash content 19.0 g/100g, and carbohydrate content 11.2 g/100g. Although this soybean miso had a short maturation period of only three months, it had a high protein content and a high glutamic acid content of approximately 230 mg/100g, and its color suggested that it was sufficiently matured. Compared to soybean miso listed in the Standard Tables of Food Composition in Japan, the mineral content of the Nurude soybean miso was higher in magnesium, zinc, and copper. When the titration acidity was measured, acidity I was 10.00 and acidity II was 11.00, suggesting high content of both organic acids and amino acids. The polyphenol content of the Nurude soybean miso was 595 mg/100 g, and its antioxidant activity by the DPPH radical scavenging method was 212 μmol Trolox/100 g.
Keywords: Rhus javanica, Nurude, soybean miso, koji mold of Aspergillus oryzae, fermentation, food, functionality
©2026 Taniguchi, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.