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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.
[4] [5] Depending on the Aspergillus used, culture substrate and culture conditions (temperature, pH value, salt content, humidity), different products are created in terms of composition, flavour and odour. [6] Kōji can be freeze-dried and crushed to produce spores. [7]
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.
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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]
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 ]
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