Aspergillus awamori

Aspergillus awamori (The latest official name is Aspergillus luchuensis) is a species of aspergillus that is used to make awamori and Shōchū. It can produce citric acid and convert starch to sugar. Aspergillus awamori is often confused with Aspergillus niger as they have very similar morphologies and growth rates at different temperatures, and produce several common.[1] In 1901, Tamaki Inui, lecturer at University of Tokyo succeeded in the first isolating and culturing.[2] In 1910, Genichiro Kawachi succeeded for the first time in cultivating var. kawachi, a variety of subtaxa of A. awamori. This improved the efficiency of shochu production.[3]

Aspergillus awamori
A. awamori grown on citrus pectin agar
Electron micrographs of spores
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Aspergillus
Species:
A. awamori
Binomial name
Aspergillus awamori
Nakaz.

References


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