Aspergillus oryzae and Mold

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Aspergillus oryzae and Mold

Aspergillus oryzae vs. Mold

Aspergillus oryzae, known in English as, is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines 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 huangjiu, sake, makgeolli, and shōchū. A mold or mould (is a fungus that grows in the form of multicellular filaments called hyphae.

Aspergillus

Aspergillus is a genus consisting of a few hundred mold species found in various climates worldwide.

Aspergillus and Aspergillus oryzae · Aspergillus and Mold · See more »

Aspergillus sojae

Aspergillus sojae is a fungus species in the genus Aspergillus.

Aspergillus oryzae and Aspergillus sojae · Aspergillus sojae and Mold · See more »

Conidium

A conidium (plural conidia), sometimes termed an asexual chlamydospore or chlamydoconidium (plural chlamydoconidia), is an asexual, non-motile spore of a fungus.

Aspergillus oryzae and Conidium · Conidium and Mold · See more »

Fungus

A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.

Aspergillus oryzae and Fungus · Fungus and Mold · See more »

Hypha

A hypha (plural hyphae, from Greek ὑφή, huphḗ, "web") is a long, branching filamentous structure of a fungus, oomycete, or actinobacterium.

Aspergillus oryzae and Hypha · Hypha and Mold · See more »

Medicinal fungi

Medicinal fungi are those fungi which produce medically significant metabolites or can be induced to produce such metabolites using biotechnology.

Aspergillus oryzae and Medicinal fungi · Medicinal fungi and Mold · See more »

Miso

is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.

Aspergillus oryzae and Miso · Miso and Mold · See more »

Monascus purpureus

Monascus purpureus (syn. M. albidus, M. anka, M. araneosus, M. major, M. rubiginosus, and M. vini;, lit. "red yeast") is a species of mold that is purplish-red in color.

Aspergillus oryzae and Monascus purpureus · Mold and Monascus purpureus · See more »

Mycelium

Fungal mycelium Mycelium is the vegetative part of a fungus or fungus-like bacterial colony, consisting of a mass of branching, thread-like hyphae.

Aspergillus oryzae and Mycelium · Mold and Mycelium · See more »

Rhizopus oligosporus

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.

Aspergillus oryzae and Rhizopus oligosporus · Mold and Rhizopus oligosporus · See more »

Sake

, also spelled saké, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.

Aspergillus oryzae and Sake · Mold and Sake · See more »

Shōchū

is a Japanese distilled beverage less than 45% alcohol by volume.

Aspergillus oryzae and Shōchū · Mold and Shōchū · See more »

Siderophore

Siderophores (Greek: "iron carrier") are small, high-affinity iron-chelating compounds secreted by microorganisms such as bacteria and fungi and serving to transport iron across cell membranes.

Aspergillus oryzae and Siderophore · Mold and Siderophore · See more »

Soy sauce

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Aspergillus oryzae and Soy sauce · Mold and Soy sauce · See more »