The most important organism involved in manufacture of Koji is
A. Aspergillus oryzae
B. Aspergillus soyae
C. both (a) and (b)
D. Lactobacillus lactis
Answer:C
The most important organism involved in manufacture of Koji is
A. Aspergillus oryzae B. Aspergillus soyae C. both (a) and (b) D. Lactobacillus lactis