enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Aspergillus oryzae - Wikipedia

    en.wikipedia.org/wiki/Aspergillus_oryzae

    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.

  3. Kōji (food) - Wikipedia

    en.wikipedia.org/wiki/Kōji_(food)

    Four Aspergillus species in a Petri dish. The bottom two are strains of A. oryzae. Various types of kōji are used, including yellow, black, and white. [2] [1] The kōji is stored for two to three days at 30 °C under high humidity to allow A. oryzae to grow. [3]

  4. Aspergillus - Wikipedia

    en.wikipedia.org/wiki/Aspergillus

    Therefore, koji mold such as Aspergillus oryzae is used to first break down the starches into simpler sugars. [11] Members of the genus are also sources of natural products that can be used in the development of medications to treat human disease. [12]

  5. Red yeast rice - Wikipedia

    en.wikipedia.org/wiki/Red_yeast_rice

    Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to as a kōji in Japanese , meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.

  6. Aspergillus awamori - Wikipedia

    en.wikipedia.org/wiki/Aspergillus_awamori

    Aspergillus awamori is the scientific name for what, until about 2013, was considered a type of black Aspergillus (black kōji) used to make awamori and shōchū.Due to international research in 2013, the black kōji used to make awamori and shōchū is now commonly referred to by the scientific name Aspergillus luchuensis.

  7. Kojic acid - Wikipedia

    en.wikipedia.org/wiki/Kojic_acid

    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 ]

  8. Peter's vision of a sheet with animals - Wikipedia

    en.wikipedia.org/wiki/Peter's_vision_of_a_sheet...

    Peter's vision of a sheet with animals, the vision painted by Domenico Fetti (1619) Illustration from Treasures of the Bible by Henry Davenport Northrop, 1894. According to the Acts of the Apostles, chapter 10, Saint Peter had a vision of a vessel (Greek: σκεῦος, skeuos; "a certain vessel descending upon him, as it had been a great sheet knit at the four corners") full of animals being ...

  9. Template:Books of the Bible - Wikipedia

    en.wikipedia.org/wiki/Template:Books_of_the_Bible

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us