The Ancient Koji Mold: A Modern Biotechnological Tool
Supriyo Mukherjee, Kalyani Mahavidyalaya The word “mold” is well known in the culinary vocabulary which sounds like the opposite of delicious. However, for fermented food-lovers, mold worship is a novel character quirk. Aspergillus oryzae – or koji is been called for centuries in Japan that enjoys one of the most storied and versatile relationships with humans. In […]