Aspergillus oryzae (kojlkabi)
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Aspergillus oryzae is a kind of sac fungus of the ascomycete group. It generates a woolly fungal growth at a temperature of 37 Celsius. The colour changes from yellow to yellow-green as the spores mature. Organic acids of the generation system are kojic acid and gluconic acid; enzymes include amylase, maltase, invertase and inulilase. Aspergillus oryzae is added to steamed rice (koji) during the sake (rice-wine) manufacturing process, when the amylase enzyme converts rice-starch into fermentable sugar. It is also used in the preparation of amazake (a sweet drink made from fermented rice), shoyu (soybean sauce) and miso ( fermented bean paste).
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