Aspergillus sojae: Difference between revisions
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Aspergillus sojae
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* Non-pathogenic species of [[Aspergillus]] used to ferment rice beer, miso, soy sauce, and others |
* Non-pathogenic species of [[Aspergillus]] used to ferment rice beer, miso, soy sauce, and others |
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[[Category:Hyaline molds]] |
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Latest revision as of 21:16, 17 April 2022
- Non-pathogenic species of Aspergillus used to ferment rice beer, miso, soy sauce, and others
