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The production of citric acid (CA) is achieved by growing strains of A. niger in a nutrient rich medium that includes high concentrations of sugar and mineral salts and an acidic pH of 2.5-3.5. [27] Many microorganisms produce CA, but Aspergillus niger produces more than 1 million metric tons of CA annually via a fungal fermentation process. [28]
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
Aspergillus (/ ˌ æ s p ər ˈ dʒ ɪ l ə s /) is a genus consisting of several hundred mold species found in various climates worldwide.. Aspergillus was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli.
When the extract is used to fight black mold, the acids continue penetrating growth and prevent mold spores from returning. Mix about 10 drops of grapefruit seed extract oil to every 1 cup of ...
Black kōji produces citric acid during fermentation, which inhibits the growth of unwanted microorganisms. [2] It is typically used for the production of Awamori. [2] [12] There are three Aspergillus species that are used as black kōji: [2]
For some, mold can result in a stuffy nose, sore throat, coughing or wheezing, a skin rash, and burning eyes. Those with asthma or mold allergies may have severe reactions and some people may ...
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