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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.
In the Meiji era, the integration of new microbiological techniques made it possible to isolate and propagate kōji in pure cultures for the first time. These advances facilitated the improvement of mushroom culture quality and the selection of desirable characteristics. [27] It later became known that Kōji comprises different species of ...
Koji molds break down the starch in rice, barley, sweet potatoes, etc., a process called saccharification, in the production of sake, shōchū and other distilled spirits. Koji molds are also used in the preparation of Katsuobushi. Red rice yeast is a product of the mold Monascus purpureus grown on rice, and is
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.
Soba shōchū. The left hand side of the label promotes it as honkaku shōchū made from black kōji. Kōji (麹) mold, a kind of Aspergillus fungus, has a profound effect on the final taste of the shōchū. There are three varieties of kōji mold with distinct characteristics. [27] [28] [29] Yellow kōji (A. oryzae). Used to produce sake, and ...
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.
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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