A Japanese technique uses a fungus to transform ingredients such as rice and cereals during fermentation: how the traditional process used in sake production works

Original: Uma técnica japonesa utiliza um fungo para transformar ingredientes como arroz e cereais durante a fermentação: como funciona o processo tradicional empregado na produção de saquê

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Traditional sake production in Japan uses koji fungus to transform cooked rice through parallel multiple fermentation. The post A Japanese technique uses a fungus to transform ingredients like rice and cereals during fermentation: how does the traditional process used in sake production work appeared first on Catraca Livre.

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