Koji 麴

Koji 麴

Rice fermented with the non-pathogenic fungus Aspergillus oryzae or A. luchuensis is known as Koji.

Most Japanese fermented foods contain koji as the saccharifying agent of the starch contained in crops. These include miso (soybean and barley fermented with koji), shoyu (soy sauce), amazake (rice koji beverage), osu (rice vinegar), kurosu (black rice vinegar), sake (alcoholic beverage fermented with koji), and shochu (distilled alcoholic beverage fermented with koji).

Koji functions as a prebiotic which is beneficial for health and it aids in digestion. It also contains vitamin B. Research showed that koji glycosylceramide modulates intestinal microbial flora.

用非病原性真菌(Aspergillus oryzae or A. luchuensis )发酵的米被称为麴。

大多数日本发酵食品含有麴,作为作物中淀粉的糖化剂。这些包括味噌(用麴发酵的大豆和大麦),酱油,amazake(米麴饮料),osu(米醋),kurosu(黑米醋),清酒(用麴酒发酵的酒精饮料)和烧酒(用麴发酵的蒸馏酒精饮料)。

麴有作为益生元的用途,有益于健康和助于消化。它还含有维生素B。研究表示,麴的霉糖苷神经酰胺可以调节肠道微生物菌群。

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