|
gptkbp:instanceOf
|
gptkb:Fungi
|
|
gptkbp:alsoKnownAs
|
kōji mold
rice mold
|
|
gptkbp:approvedBy
|
gptkb:Japanese_Ministry_of_Health
|
|
gptkbp:brokenBy
|
gptkb:protein
starch
lipids
|
|
gptkbp:firstDomesticated
|
gptkb:Japan
|
|
gptkbp:genomeSequenced
|
2005
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Kōji
|
|
gptkbp:importantFor
|
gptkb:Chinese_cuisine
gptkb:South_Korean
Japanese cuisine
|
|
gptkbp:nativeTo
|
gptkb:East_Asia
|
|
gptkbp:produces
|
gptkb:protease
glucose
amino acids
enzymes
citric acid
amylase
lipase
|
|
gptkbp:relatedTo
|
gptkb:Aspergillus_sojae
gptkb:Aspergillus_flavus
|
|
gptkbp:role
|
fermentation starter
|
|
gptkbp:safeForConsumption
|
yes
|
|
gptkbp:scientificName
|
gptkb:Aspergillus_oryzae
|
|
gptkbp:usedIn
|
gptkb:shio_kōji
sake production
fermented foods
fermented beverages
soy sauce production
fermented rice
amazake production
doenjang production
doubanjiang production
fermented barley
fermented bean paste
fermented soybean
fermented wheat
gochujang production
mirin production
miso production
shōchū production
tamari production
|
|
gptkbp:usedOn
|
gptkb:rice
soybeans
barley
other grains
|
|
gptkbp:bfsParent
|
gptkb:Emperor_Go-Nara
|
|
gptkbp:bfsLayer
|
5
|