Difference between revisions of "Aspergillus Oryzae"
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| − | 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. | + | 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 Kuji, used for the production of that includes miso, soy sauce, and sake and 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 03:57, 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 Kuji, used for the production of that includes miso, soy sauce, and sake and rice vinegars.
Special Precautions of Aspergillus Oryzae
Benefits and uses of Aspergillus Oryzae are
Dr. Eiji Ichishima of Tohoku University called the kōji fungus a "national fungus" (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the koji for sake brewing, but also for making the koji for miso, soy sauce and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006.
