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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.
In the Meiji era, the integration of new microbiological techniques made it possible to isolate and propagate kōji in pure cultures for the first time. These advances facilitated the improvement of mushroom culture quality and the selection of desirable characteristics. [27] It later became known that Kōji comprises different species of ...
It is a derivative of 4-pyrone that functions in nature as a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. [ 2 ] [ 3 ] [ 4 ] Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. [ 2 ]
The Bible [a] is a collection of religious texts and scriptures that are held to be sacred in Christianity, and partly in Judaism, Samaritanism, Islam, the Baháʼí Faith, and other Abrahamic religions. The Bible is an anthology (a compilation of texts of a variety of forms) originally written in Hebrew, Aramaic, and Koine Greek. The texts ...
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On 18 January 2010, ABC News reported Trijicon was placing references to verses in the Bible in the serial numbers of sights sold to the United States Armed Forces. [1] The "book chapter:verse" cites were appended to the model designation, and the majority of the cited verses are associated with light in darkness, referencing Trijicon's specialization in illuminated optics and night sights.
The ministry has put up a list on its official site of all the recalled products, including some that use benikoji for food coloring. The company is investigating the cause of the problem.
Here's why mold grows on food, what happens when you eat it, and tips to keep food mold-free. What is mold? Molds are microscopic fungi, Josephine Wee, Ph.D., an assistant professor of food ...