Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi
Abstract
:1. Introduction
2. Making Method of Single Distilled Shochu
3. Koji Fungi Used for Shochu and Awamori
4. Temperature Control for Shochu Koji Making
5. Amylolytic Enzyme System in Koji
6. Citric Acid Production in Koji Fungi
7. Genome Analysis and Editing of Koji Fungi
8. Diversity of Shochu Flavor
9. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Hayashi, K.; Kajiwara, Y.; Futagami, T.; Goto, M.; Takashita, H. Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi. J. Fungi 2021, 7, 517. https://doi.org/10.3390/jof7070517
Hayashi K, Kajiwara Y, Futagami T, Goto M, Takashita H. Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi. Journal of Fungi. 2021; 7(7):517. https://doi.org/10.3390/jof7070517
Chicago/Turabian StyleHayashi, Kei, Yasuhiro Kajiwara, Taiki Futagami, Masatoshi Goto, and Hideharu Takashita. 2021. "Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi" Journal of Fungi 7, no. 7: 517. https://doi.org/10.3390/jof7070517