Typical microorganisms used to make alcohol, such as yeasts of the genus "Saccharomyces", cannot ferment these starches, and so "koji" mold such as "Aspergillus oryzae" is used to break down the starches into simpler sugars.
Therefore, "koji" mold such as "Aspergillus oryzae" is used to first break down the starches into simpler sugars. Typical microorganisms used to make alcohol, such as yeasts of the genus "Saccharomyces", cannot ferment these starches.
Typical microorganisms used to make alcohol, such as yeasts of the genus "Saccharomyces", cannot ferment these starches. Therefore, "koji" mold such as "Aspergillus oryzae" is used to first break down the starches into simpler sugars.
Typical microorganisms used to make alcohol, such as yeasts of the genus "Saccharomyces", cannot ferment these starches. Therefore, "koji" mold such as "Aspergillus oryzae" is used to first break down the starches into simpler sugars.