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Which of the following microbes is used in the production of sake

Which of the following microbes is used in the production of sake

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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**Question:** Which of the following microbes is used in the production of sake? **Options:** - Phylloxera - Artemesia - Plasmopara - Saprolegnia - Aspergillus **Explanation:** In the context of sake production, Aspergillus is the correct answer. Specifically, Aspergillus oryzae, also known as "koji mold," is commonly used in the fermentation process of sake. It helps break down the starches in rice into sugars, which are then fermented by yeast to produce alcohol.
Transcribed Image Text:**Question:** Which of the following microbes is used in the production of sake? **Options:** - Phylloxera - Artemesia - Plasmopara - Saprolegnia - Aspergillus **Explanation:** In the context of sake production, Aspergillus is the correct answer. Specifically, Aspergillus oryzae, also known as "koji mold," is commonly used in the fermentation process of sake. It helps break down the starches in rice into sugars, which are then fermented by yeast to produce alcohol.
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