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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]
Aspergillus acidus: fungus: tea [2] Aspergillus niger: fungus: liquor awamori [2] Aspergillus fumigatus: fungus: chocolate [1] Aspergillus oryzae: fungus: soy miso [2] [5] Aspergillus oryzae: fungus: liquor sake [2] Aspergillus oryzae: fungus: soy sauce [2] [5] [6] Aspergillus sojae: fungus: soy miso [2] Aspergillus sojae: fungus: soy sauce [2 ...
It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food.
Soy sauce (sometimes called soya sauce in British English [1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. [2] It is recognized for its saltiness and pronounced umami taste.
Aspergillus oryzae: Fermentation of traditional Japanese foods and beverages. [2] bacteria (for cheese, yogurt, kephir, buttermilk, sour cream, kombucha tea, spirulina) Lactic acid bacteria: Fermentation of dairy, plants, and meats. [3] Lactobacillus delbrueckii: Production of yogurt (Bulgaria). [3] Lactococcus casei: Production of cheese (with ...
A condiment produced from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. [11] After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. [12]
Additionally, in Canadian regulations, a milk-coagulating enzyme derived from Rhizomucor miehei (Cooney and Emerson) from Mucor pusillus Lindt by pure culture fermentation process or from Aspergillus oryzae RET-1 (pBoel777) can also be added to the sour cream production process in an amount consistent with good manufacturing practice. [2]