Advancement of Koji Mold Solid-State Cultivation Technology to Address the Global Protein Crisis
代表機関名 Okayama University
採択年度 2024
フェーズ Phase 0
Global demand for protein is expected to continue increasing. Corn gluten meal, a by‑product of corn starch production, contains over 60% protein; however, its high sulfur dioxide (SO₂) content has prevented its use as a food ingredient.
We have been conducting research on enhancing the functionality of plant-based materials through the enzymatic capabilities of koji mold, and by leveraging this technological expertise, we aim to commercialize high‑value protein ingredients derived from corn gluten meal.
