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Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. As the mold grows it produces fluffy, white mycelia, binding the beans together to create an edible "cake" of partly catabolized soybeans.
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard , soy or tare sauce , and sometimes Japanese bunching onion .
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
A fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. [15] The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). The soybeans have to cool down to allow spore germination and abundant growth of mycelium. Later, the ...
Miso, depending on the variety, consists of a starter culture called kōji (麹), soybeans, and usually a grain (either rice, barley, or rye). [14] The miso goes through a two-step process; first creating the kōji , and second the kōji is combined with the other components, and the mixture is left to be enzymatically digested, fermented and aged.
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Natto_opening_stirring.ogv (Ogg multiplexed audio/video file, Theora/Vorbis, length 1 min 36 s, 640 × 480 pixels, 561 kbps overall, file size: 6.42 MB) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
Rhizopus oligosporus is used to make tempeh, a fermented food derived from soybeans. Rhizopus oryzae is used in the production of alcoholic beverages in parts of Asia and Africa. Rhizopus stolonifer (black bread mold) causes fruit rot on strawberry, tomato, and Sweet potato and is used in commercial production of fumaric acid and cortisone.