Kuro koji Aspergillus Luchuensis Spores – Premium Slant Culture for Fermentation
$26.00 USD
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KOJI CULTURE ON AGAR SLANT
Discover a traditional fermentation culture used in East Asian food production. This Aspergillus luchuensis strain is a black koji mold commonly associated with rice fermentation and enzyme development in culinary applications.
WHAT YOU GET
One sterile agar slant tube containing a live culture of Aspergillus luchuensis (awamori-type koji mold). The culture is maintained under controlled conditions and supplied for fermentation and research purposes.
HIGHLIGHTS
• Traditional koji mold used in East Asian fermentation processes
• Strong enzyme production supporting starch and protein breakdown
• Suitable for culinary fermentation experimentation and education
• Maintained on agar slant for culture preservation and propagation
• Stable live culture when stored under recommended conditions
• Useful for studying fungal growth and fermentation biology
USAGE & STORAGE
Store refrigerated between 2–8°C in the original sealed tube until use. To propagate, transfer a small sample of the culture to sterile agar or a suitable sterilised grain substrate under clean conditions. Incubate at warm temperatures (around 28–32°C) for optimal growth. White mycelium will develop first, followed by characteristic dark sporulation on mature cultures.
SHIPPING & PACKAGING
Each slant is carefully sealed and packaged to ensure safe transport. Shipped from Italy with attention to maintaining culture integrity during transit.
FOR EDUCATIONAL AND FERMENTATION USE ONLY
This culture is intended for educational, research, and culinary fermentation experimentation purposes.
Kuro koji Aspergillus Luchuensis Spores – Premium Slant Culture for Fermentation
$26.00 USD
Taxes included.
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