What's the difference between koji and yeast?

Distiller's yeast is a kind of yeast, which is transplanted into the conidia of Aspergillus in strong cooked white rice, and then kept warm to make hyphae grow vigorously on rice grains.

Fermented organic matter is decomposed by some bacteria or enzymes, which is called "fermentation". Fungi that can ferment organic matter are called "yeasts". Also known as "yeast" and "brewer's mother".

They come from different backgrounds.

The origin of distiller's yeast can't be verified. The earliest words about distiller's yeast may be the works of Zhou Dynasty & gt If you are a wine cellar, you are just a cultivator.

Yeast as early as 3000 BC, people began to make fermented products with yeast. The earliest product sold in the market is yeast mud, which is characterized by fast fermentation speed, but it is inconvenient to transport and use, and the commercialization of the product is limited to some extent.

3. They have different uses.

Daqu is used to make wine, liqueur and bean paste. There are a large number of microorganisms on koji, as well as enzymes secreted by microorganisms. Sugar decomposes ethanol under the catalysis of enzymes.

Yeast is edible. In the United States, Japan and some European countries, about 5% edible yeast powder is mixed into common foods such as bread, cakes, biscuits and scones to improve the nutritional value of food.

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