Difference between revisions of "Aspergillus Oryzae"
From Wikiwel
(Created page with "==Special Precautions of Aspergillus Oryzae== ==Benefits and uses of Aspergillus Oryzae are== == References == Category:Treatments Category:herbal medicine") |
|||
| Line 1: | Line 1: | ||
| + | Other Names : 麴菌, 麴霉菌, 曲霉菌, qū meí jūn; 麹, kōji, 麹菌, kōji-kin, 누룩균, nurukgyun, 누룩곰팡이, nuruk-gompang-i<br> is a filamentous fungus (a mold). It is used in Chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli and shōchū. The domestication of A. oryzae occurred at least 2000 years ago. Aspergillus oryzae is used for the production of rice vinegars. | ||
==Special Precautions of Aspergillus Oryzae== | ==Special Precautions of Aspergillus Oryzae== | ||
==Benefits and uses of Aspergillus Oryzae are== | ==Benefits and uses of Aspergillus Oryzae are== | ||
Revision as of 03:51, 17 January 2014
Other Names : 麴菌, 麴霉菌, 曲霉菌, qū meí jūn; 麹, kōji, 麹菌, kōji-kin, 누룩균, nurukgyun, 누룩곰팡이, nuruk-gompang-i
is a filamentous fungus (a mold). It is used in Chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli and shōchū. The domestication of A. oryzae occurred at least 2000 years ago. Aspergillus oryzae is used for the production of rice vinegars.
