enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Aspergillus oryzae - Wikipedia

    en.wikipedia.org/wiki/Aspergillus_oryzae

    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.

  3. Kōji (food) - Wikipedia

    en.wikipedia.org/wiki/Kōji_(food)

    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 ...

  4. Aspergillus - Wikipedia

    en.wikipedia.org/wiki/Aspergillus

    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]

  5. Aspergillus awamori - Wikipedia

    en.wikipedia.org/wiki/Aspergillus_awamori

    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.

  6. Red yeast rice - Wikipedia

    en.wikipedia.org/wiki/Red_yeast_rice

    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. [1]

  7. Shōchū - Wikipedia

    en.wikipedia.org/wiki/Shōchū

    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 ...

  8. Template:Books of the Bible/doc - Wikipedia

    en.wikipedia.org/.../Template:Books_of_the_Bible/doc

    This is a documentation subpage for Template:Books of the Bible. It may contain usage information, categories and other content that is not part of the original template page. See also

  9. Template:Books of the Bible - Wikipedia

    en.wikipedia.org/wiki/Template:Books_of_the_Bible

    Afrikaans; العربية; বাংলা; Bosanski; Català; ChiTumbuka; Cymraeg; Ελληνικά; فارسی; Frysk; Galego; 한국어; Bahasa Indonesia; Jawa; Latina