Production of Koji by Black-Skin-Red-Koji
In order to improve the quality of the black-skin-red-kojo, the Chinese rice wine yeast was introduced in the koji-making process，and adjusted the proportion of Monascus and Aspergillus niger and optimized the water content．Effects of different factors on the quality of the koji were investigated and the optimal process conditions were obtained through the orthogonal tests.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
S. L. Fang et al., "Production of Koji by Black-Skin-Red-Koji", Advanced Materials Research, Vols. 236-238, pp. 2748-2752, 2011