Aspergillus awamori
アスペルギルス・アワモリ
Its citric acid producing ability is stronger than its ability to convert starch to sugar. Since it is also able to inhibit bad bacteria it is often used in alcohol brewing, in warm climates.
Its citric acid producing ability is stronger than its ability to convert starch to sugar. Since it is also able to inhibit bad bacteria it is often used in alcohol brewing, in warm climates.
