Barley koji characterization: a physical-chemical, enzymatic, and microbiological study

This dataset compiles raw data on the physicochemical properties, enzyme activities, mould growth, and SEM of barley koji produced using Aspergillus oryzae and Aspergillus luchuensis under varying solid-state fermentation (SSF) conditions. Barley was inoculated and fermented at 30 °C and 35 °C for 42 hours. Samples were collected at 0, 12, 24, 28, 32, and 42 hours of fermentation. For more information, please contact the authors.