Mold - Food Production

Food Production

The Kōji (麹?) molds are a group of Aspergillus species, notably Aspergillus oryzae, and secondarily A. sojae, that have been cultured in eastern Asia for many centuries. They are used to ferment a soybean and wheat mixture to make soybean paste and soy sauce. Koji molds break down the starch in rice, barley, sweet potatoes, etc., a process called saccharification, in the production of sake, shōchū and other distilled spirits. Koji molds are also used in the preparation of Katsuobushi.

Red rice yeast is a product of the mold Monascus purpureus grown on rice, and is common in Asian diets. The yeast contains several compounds collectively known as monacolins, which are known to inhibit cholesterol synthesis. A study has shown that red rice yeast used as a dietary supplement, combined with fish oil and healthy lifestyle changes, may help reduce "bad" cholesterol as effectively as certain commercial statin drugs.

Some sausages, such as salami, use starter cultures in their production, to improve flavour and reduce spoilage during curing.

Other molds that have been used in food production include:

• Fusarium venenatum – quorn
• Geotrichum candidum – cheese
• Neurospora sitophila – oncom
• Penicillium spp. – cheese
• Rhizomucor miehei – rennet for making vegetarian and other cheese
• Rhizopus oligosporus – tempeh
• Ustilago maydis – filling in tortilla-based foods