Aspergillus Oryzae
| Use attributes for filter ! | |
| Kingdom | Fungi |
|---|---|
| Scientific name | Aspergillus oryzae |
| Higher classification | Aspergillus |
| Rank | Species |
| Division | Ascomycota |
| Did you know | "Red kōji-kin" is a separate species, Monascus purpureus. |
| Date of Reg. | |
| Date of Upd. | |
| ID | 769093 |
About Aspergillus Oryzae
Aspergillus oryzae, known in English as koji, is a filamentous fungus used in Japan to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as sake and shōchū.
Aspergillus oryzae Photos
