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Species of fungus
mutant of Aspergillus luchuensis (black kōji) and named it Aspergillus kawachii (white kōji). This mutant is now also called Aspergillus luchuensis mut. kawachii
Aspergillus_luchuensis
Alcoholic beverage of Japanese origin
and Australia. In addition to Aspergillus oryzae (yellow kōji), Aspergillus kawachii (white kōji) and Aspergillus luchuensis (black kōji), which are used
Sake
Fermentation starter
are three Aspergillus species that are used as black kōji: Aspergillus luchuensis (synonym Aspergillus awamori, Aspergillus inuii, Aspergillus nakazawai
Kōji_(food)
Distilled alcoholic beverage from Japan
Youhei Yamagata, etc. (September 20, 2016). "Genome sequence of Aspergillus luchuensis NBRC 4314". Oxford University Press. Archived from the original
Shōchū
Tea that has undergone microbial fermentation
challenged by comprehensive PCR-DGGE analysis, which points to Aspergillus luchuensis as the primary agent of fermentation. Most varieties of fermented
Fermented_tea
Filamentous fungus
9 April 2023. Taiki Futagami (May 2022). "The white koji fungus Aspergillus luchuensis mut. kawachii". Bioscience, Biotechnology, and Biochemistry. 86
Aspergillus_oryzae
Species of fungus
kōji is an independent species, different from Aspergillus niger, and should be called Aspergillus luchuensis as a matter of priority. According to Yamada
Aspergillus_awamori
List of fungus species in the genus Aspergillus. The genus Aspergillus includes several hundred fungus species. As of August 2023, there are 817 different
List_of_Aspergillus_species
Korean fermentation starter
since the 1920s. Microorganisms present in nuruk include Aspergillus oryzae, Aspergillus luchuensis, Rhizopus oryzae, lactic acid bacteria such as Lactobacilli
Nuruk
Variety of fermented tea produced in Yunnan Province, China
Houbraken, Jos; Samson, Robert A. (2013-05-28). "Aspergillus luchuensis, an industrially important black Aspergillus in East Asia". PLoS ONE. 8 (5) e63769. Bibcode:2013PLoSO
Pu'er_tea
Distilled alcoholic beverage from Ryukyu Islands
koji mold (Aspergillus luchuensis) indigenous to Okinawa, while Japanese shochu uses white (A. luchuensis var. kawachii), black (Aspergillus awamori),
Awamori
Enzyme
evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC | EFSA". www.efsa.europa.eu. 2022-05-03. Retrieved
Pectin_lyase
East Asian fermentation starter
and/or R. chinensis), yellow to yellow-green (Aspergillus oryzae), and black (A. niger and/or A. luchuensis). Both the larger size and the longer incubation
Jiuqu
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