February 2013

Sake Science - Killer Study About Koji

Posted by Beau Timken in 2013, February, Newsletter
True Sake This is a very good read about our dear friend Aspergillus oryzae aka Koji mold done by the University of Vanderbilt.

"Our data argue that over a few millennia sake brewers created conditions that selected for desired variations in the genetic makeup of Aspergillus flavus from the wild, resulting in the gradual accumulation of small- and large-scale genetic and functional changes that created Aspergillus oryzae," Gibbons said.

Sake, Soy Sauce, and the Taming of the Microbes »

It reminded me of a visit I once took in Osaka to a Koji production facility where I saw over 100-year old pure strain mold samples. Basically the soul of the brewing process!

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