Pictures and results for the experiment trial 2 and 3 will be up soon! YAYY!

In the meantime...

Koji [koh-jee] is an abbreviation of kabi-tacki meaning Bloom of Mold. Koji is an important culture food-product of Japan and like much of Japanese culture, koji was introduced from China about 200 A.D. Other varieties of culture food-products rely on koji for preparation. These include the production of Miso, Soy sauce, Amazakè and Sake. Koji is mainly used as a starter-process for producing the latter culture food-products, through the action of enzymes, generously provided in abundance in koji. Variations of koji prepared with mixed strains of specific molds, yeasts or Lactic acid bacteria [LAB] are specially prepared and incorporated in Japan. For optimisation, a tailored koji with specific enzyme activity is used in accordance with the product prepared. Enzymes mainly convert starch into simple fermentable sugars, so that during secondary fermentation [if required], sugars become available for yeasts e.g., for preparing specific varieties of miso or sake. In addition, for miso production, proteins are broken down into peptides [amino acids] by the action of proteolytic enzymes hydrolyze the protein [see below for a list of enzymes of koji].
A pure culture of Aspergillus oryzae specie of mold produces olive-green coloured spores. The spores are harvested for Koji-Kin [or koji-tanae-- seed of Koji] as an inoculant, or for seeding of the mold on a substrate.

Koji is prepared from steamed short grain white rice, barley or soybeans. Cooked ingredients are cooled to 35°C [95°F] and inoculated with koji tanae. Koji tanae is an inoculant prepared with mold spores of Aspergillus oryzae or A. sojae species. Koji tanae may be prepared to contain yeast and Lactic acid bacteria. The warm substrate is incubated for 3 to 4 days at about 42°C [107°F] at 90% to 95% humidity. The inoculated rice or other preferred media or substrate is stirred regularly during incubation.. This encourages the proliferation of mold growth distributed evenly throughout the entire rice substrate, while inhibiting the formation of rice clumps and prevent over heating. A white mycelium of new mold growth should fully cover each rice grain. Koji is harvested prior sporulation of the mold, to ensure peak enzyme activity and good aroma.
Koji EnzymesThe fermentation of rice with Aspergillus oryzae for Koji produces many different catalysts or enzymes that are present in koji. It's these enzymes that breakdown starch, protein and fats including the removal of certain elements such as esters of the food ingredient that the koji is added to, and stored at an optimal warm temperature so that the enzymes can best do their work.
Enzymes found in Koji
Alpha-amylase A starch to simple sugar converter, such as dextrins, maltose, maltotriose. Alpha-amylase is also found in human saliva. Interestingly it is also used in the treatment of inflammatory conditions and edema of soft tissues associated with traumatic injury.
Proteolytic enzymes Breakdown or hydrolyses protein into amino acids or peptides.
Protease's Any enzyme that breaks down protein [proteolytic enzyme]. 3 types are known in koji, one is active at acid pH, one at alkaline pH and one at neutral pH.
Other more elaborate enzymes found in koji--
Peptidases Any enzyme that conducts proteolysis, that is, begins protein catabolism by hydrolysis of the peptide bonds that link amino acids together in the chain made up of more than a single amino acid [polypeptide].
Sulfatases Remove sulphate from a variety of substrates by breaking down various sulphate esters.
Nucleases Capable of cleaving the phosphodiester bonds between the nucleotide subunits of nucleic acids. Is also used in genetic engineering as a tool to cut and paste DNA, as a means of splicing DNA and at the required site each time.
Phosphatases An enzyme that removes a phosphate group from its substrate by breaking down phosphoric acid monoesters into a phosphate ion and a molecule with a free hydroxyl group.
(Trans)glycosidases A class of alpha and beta proteins. See this for more info
Amidase An enzyme that breaks down monocarboxylic amides, thus freeing ammonia. Also called acylamidase or Acylase.
Ribonucleo-depolymerasee
Mononucleotide phosphatase
Adenyl-deaminases
Purine nucleosidases.
It is these enzymes that breakdown starch, protein and fats including olygosaccharides and other compounds found in the food ingredient that koji is added to and which is stored at an optimum warm temperature so that the enzymes can do their job. These are what makes koji what it is and why it is used to create a variety of different culture food-products including alcoholic liquors [as per the following four products].
Further Reading
Shurtleff W, Akiko A. [1976] The Book of Miso. Autumn Press, Kanagawa-ken, JapanAllan KS, Sidney JC. [1978] Soybeans: Chemistry and Technology Vol.1 Proteins ISBN 0-87055-111-6 [v.1]