Fish Fermented Technology by Filamentous Fungi

There is the greatest variety of filamentous fungal fermented food in Asia. KOJI, which is filamentous fungal fermented cereal, is used widely to seed or culture various fermented food and beverages such as miso, soy sauce, sake, and so on. KOJI is important enzyme producer, including amylase, protease, lipase, and so on. KOJI include not only filamentous fungi but also bacteria and yeasts. Effect of mixed culture in filamentous fungi fermentation are an improvement of fermented food nutrient and functionality and high efficiency of material conversion. Especially, a fermented fish products are often produced by filamentous fungi like KOJI because the use of KOJI on fish fermentation improves fermented products. Conclusions and future prospects are discussed.