Description
- Premium 12cc Koji mycelium liquid culture for diverse cultivation needs.
- Ideal for both culinary and medicinal mycology research.
- Native to warm, humid climates; thrives on grains.
- Suitable for inoculating sterilized grains and agar dishes.
- Ensure safe consumption through correct cultivation and processing.
- Brings a unique umami flavor to fermented foods.
Koji (Aspergillus oryzae) Mycelium Liquid Culture Syringe
Detailed Description:
Step into the world of mycological mastery with our 12cc Koji (Aspergillus oryzae) Mycelium Liquid Culture Syringe, a quintessential tool for both beginners and advanced mushroom cultivators. This syringe is not just a gateway to cultivating mushrooms but a vital part of culinary and medicinal research.
Originating from the warm, humid regions of Asia, Koji is a distinctive fungus that naturally inhabits grains. It has gained prominence in the culinary world for its role in fermenting a variety of Asian delicacies, adding a unique umami flavor to foods. Beyond its culinary applications, Koji is also being explored for its potential medicinal properties, making it a subject of significant interest in mycological studies.
Koji (Aspergillus oryzae)
We have run out of stock for this item.
Description
- Premium 12cc Koji mycelium liquid culture for diverse cultivation needs.
- Ideal for both culinary and medicinal mycology research.
- Native to warm, humid climates; thrives on grains.
- Suitable for inoculating sterilized grains and agar dishes.
- Ensure safe consumption through correct cultivation and processing.
- Brings a unique umami flavor to fermented foods.
Koji (Aspergillus oryzae) Mycelium Liquid Culture Syringe
Detailed Description:
Step into the world of mycological mastery with our 12cc Koji (Aspergillus oryzae) Mycelium Liquid Culture Syringe, a quintessential tool for both beginners and advanced mushroom cultivators. This syringe is not just a gateway to cultivating mushrooms but a vital part of culinary and medicinal research.
Originating from the warm, humid regions of Asia, Koji is a distinctive fungus that naturally inhabits grains. It has gained prominence in the culinary world for its role in fermenting a variety of Asian delicacies, adding a unique umami flavor to foods. Beyond its culinary applications, Koji is also being explored for its potential medicinal properties, making it a subject of significant interest in mycological studies.