black koji mold (Aspergillus luchuensis)
GPTKB entity
Statements (18)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Fungi
|
| gptkbp:alternativeName |
black koji
kuro-koji |
| gptkbp:color |
black
|
| gptkbp:commonIn |
gptkb:Okinawa
|
| gptkbp:discoveredIn |
gptkb:Japan
|
| gptkbp:firstDescribed |
1901
|
| gptkbp:genus |
gptkb:Aspergillus
|
| https://www.w3.org/2000/01/rdf-schema#label |
black koji mold (Aspergillus luchuensis)
|
| gptkbp:produces |
citric acid
|
| gptkbp:role |
prevents spoilage
saccharification |
| gptkbp:scientificName |
gptkb:Aspergillus_luchuensis
|
| gptkbp:usedFor |
fermentation
|
| gptkbp:usedIn |
shochu production
awamori production |
| gptkbp:bfsParent |
gptkb:dish
|
| gptkbp:bfsLayer |
3
|