Green Proteo Koji Slant • Aspergillus oryzae Proteolytic Strain • Agar Culture for Garum & Meat Koji

🍄 GREEN PROTEO KOJI – PROFESSIONAL PROTEOLYTIC AGAR SLANT

Unlock the art of garum, fish sauce fermentation, and meat koji with this fully colonized Green Proteo Koji slant. Aspergillus oryzae proteolytic strain, trusted by Michelin-starred chefs and gourmet fermentation professionals worldwide, arrives ready to inoculate your next culinary masterpiece.

🧪 WHAT YOU GET

• 1 fully colonized agar slant (test tube)
• Green Proteo Koji culture – Aspergillus oryzae proteolytic strain
• Vigorous mycelium, ready for transfer to grain or substrate
• Shipped from Italy with careful packaging

✨ HIGHLIGHTS

• Proteolytic powerhouse: breaks down proteins for deep umami in garum, fish sauce, and meat koji
• Elite genetics used by top chefs at Noma and other Michelin kitchens
• Fully colonized and contamination-free – transfer directly to sterile grain
• Stable agar slant format: longer shelf life than liquid cultures
• Perfect for gourmet fermentation projects and culinary experimentation
• Super-premium strain for professionals and serious hobbyists

🔬 HOW TO USE & STORAGE

Store slant upright in the refrigerator (2–8°C) until ready to use. To inoculate, work in a clean environment: flame-sterilize a loop or scalpel, scrape a small amount of mycelium from the agar surface, and transfer to sterilized grain (rice, barley) or substrate. Incubate at 28–32°C. The slant remains viable for 6–12 months under proper refrigeration. This culture is intended for gourmet culinary fermentation and koji-making – not for consumption as-is.

📦 SHIPPING & TRUST

Every slant is carefully packaged to survive transit and dispatched promptly from our Italian lab. We stand behind the vitality and purity of every culture.

🌟 READY TO CRAFT WORLD-CLASS GARUM?

Add this Green Proteo Koji slant to your cart and bring Michelin-level fermentation into your kitchen today.