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Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
Oryza glaberrima, commonly known as African rice, is one of the two domesticated rice species. [1] It was first domesticated and grown in West Africa around 3,000 years ago. [2] [3] In agriculture, it has largely been replaced by higher-yielding Asian rice (), [2] and the number of varieties grown is declining. [1]
A Aspergillus acidohumus A.J. Chen, Frisvad & Samson (2016) Aspergillus acidus Kozak. (1989) Aspergillus acolumnaris Varshney & A.K. Sarbhoy (1981) Aspergillus acrensis Hubka, A. Nováková, Yaguchi, Matsuz. & Y. Horie (2018) Aspergillus aculeatinus Noonim, Frisvad, Varga & Samson (2008) Aspergillus aculeatus Iizuka (1953) Aspergillus acutus Blaser (1976) Aspergillus aeneus Sappa (1954 ...
Aspergillus oryzae and A. sojae are used in East Asian cuisine in the production of sake, soy sauce and other fermented food products. Aspergillus terreus is used in the production of organic acids but can also cause opportunistic infections in humans.
Microdochium oryzae = Rhynchosporium oryzae. Narrow brown leaf spot Cercospora janseana = Cercospora oryzae Sphaerulina oryzina [teleomorph] Pecky rice (kernel spotting) Damage by many fungi including Cochliobolus miyabeanus Curvularia spp. Fusarium spp. Microdochium oryzae Sarocladium oryzae and other fungi. Root rots Fusarium spp. Pythium spp ...
Aspergillus oryzae is a type of mold. The description in the text is confused with the entire Aspergillus. This is probably because Koji (麹) in Japanese is commonly used to indicate Aspergillus oryzae and other edible molds.--SLIMHANNYA 14:20, 25 March 2019 (UTC) @SLIMHANNYA I agree. I wonder whether we should split the article into one on A ...
Oryza sativa, having the common name Asian cultivated rice, [2] is the much more common of the two rice species cultivated as a cereal, the other species being O. glaberrima, African rice. It was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago. [3] [4] [5] [6]
Aspergillus oryzae (A.オリゼー, A. orizē) Voiced by: Yumi Touma [4] A. oryzae is the main character of the microorganism side. Traditionally known in Japan as kōji (麹) and used to saccharify the starches in rice to make sake and shōchū. Aspergillus sojae (A.ソーエ, A. sōe) Used to make miso. Aspergillus niger (A.ニガー, A. nigā)