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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.
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]
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.
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 ...
Page from Codex Sinaiticus with text of Matthew 6:4–32 Alexandrinus – Table of κεφάλαια (table of contents) to the Gospel of Mark. The great uncial codices or four great uncials are the only remaining uncial codices that contain (or originally contained) the entire text of the Bible (Old and New Testament) in Greek.
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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 ]
Commiphora gileadensis, identified by some as the ancient balm of Gilead, in the Botanical gardens of Kibutz Ein-Gedi Branches and fruit of a Commiphora gileadensis shrub. In the Bible, balsam is designated by various names: בֹּשֶׂם (bosem), בֶּשֶׂם (besem), צֳרִי (ẓori), נָטָף (nataf), which all differ from the terms used in rabbinic literature.