黒くろ麹こうじ菌きん

noun

black koji mold; Aspergillus niger; Aspergillus awamorii

A filamentous fungus used in fermentation, especially for awamori and shochu. The term covers both Aspergillus niger and Aspergillus awamorii, which are closely related black-spored koji molds.

• 黒くろ麹こうじ菌きんは泡あわ盛もりの製せい造ぞうに欠かかせない。

  Black koji mold is essential for making awamori.

• 黒くろ麹こうじ菌きんはクエン酸さんを多おおく生せい成せいするため、雑ざっ菌きんの繁はん殖しょくを抑おさえる。

  Because black koji mold produces a lot of citric acid, it suppresses the growth of unwanted bacteria.