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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.
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 (/ ˌ æ s p ər ˈ dʒ ɪ l ə s /) is a genus consisting of several hundred mold species found in various climates worldwide. Aspergillus was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli.
Takadiastase is a form of diastase which results from the growth, development, and nutrition of a distinct microscopic fungus known as Aspergillus oryzae (Koji). Takadiastase is named after Jōkichi Takamine, who developed the method first used for its extraction.
Aspergillus sojae is a species of fungus in the genus Aspergillus. In Japan, it is used to make the ferment of soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono. Soy sauce condiment is produced by fermenting soybeans with A. sojae, [1] along with water and salt.
Oryzin (EC 3.4.21.63, Aspergillus alkaline proteinase, aspergillopeptidase B, API 21, aspergillopepsin B, aspergillopepsin F, Aspergillus candidus alkaline proteinase, Aspergillus flavus alkaline proteinase, Aspergillus melleus semi-alkaline proteinase, Aspergillus oryzae alkaline proteinase, Aspergillus parasiticus alkaline proteinase, Aspergillus serine proteinase, Aspergillus sydowi ...
New York Yankees owner Hal Steinbrenner revealed Friday his motivation behind changing the team's long-standing policy on facial hair and why it was time to change.
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 ...