-
November 2021.
Pinus luchuensis was
originally described and
published in
Botanisches Centralblatt 58: 149. 1894. "Pinus
luchuensis".
Germplasm Resources...
-
Aspergillus luchuensis (black kōji) and
named it
Aspergillus kawachii (white kōji). This
mutant is now also
called Aspergillus luchuensis mut. kawachii...
-
oryzae (yellow kōji),
Aspergillus kawachii (white kōji) and
Aspergillus luchuensis (black kōji),
which are used to brew shōchū and awamori, have been used...
- for
black kōji
seems to be A.
luchuensis,
after the
historical name for
Okinawa Island, "Ryukyu".
Aspergillus luchuensis - also
known as
Aspergillus awamori...
- rise to a
drink with a refreshing, gentle,
sweet taste.
Black kōji (A.
luchuensis) .
Mainly used to
produce shōchū and awamori. In 1901,
Tamaki Inui of...
- rise to a
drink with a refreshing, mild,
sweet taste.
Black kōji (A.
luchuensis) is
mainly used to
produce shōchū and awamori. In 1901,
Tamaki Inui, lecturer...
- language,
indigenous languages of the
Ryukyu Islands Luchu Pine (Pinus
luchuensis), a
species of
conifer in the
family Pinaceae Luchu, an
English name for...
- (Sapheopipo noguchii) Fish
Banana fish (Pterocaesio diagramma, "takasago", "gurukun")
Flower Deego (Erythrina variegata) Tree
Pinus luchuensis ("ryūkyūmatsu")...
- production. Finally,
awamori exclusively uses
black koji mold (Aspergillus
luchuensis)
indigenous to Okinawa,
while ****anese
shochu uses
white (aspergillus...
-
challenged by
comprehensive PCR-DGGE analysis,
which points to
Aspergillus luchuensis as the
primary agent of fermentation. Most
varieties of
fermented teas...
