this post was submitted on 07 Dec 2023
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Fun part is, Aspergillus oryzae (fungi used to make koji) can develop into dangerous strains that release heavy toxins able to easily paralyze an adult forever.
This is one if the reasons they say not to try making your own spores and to restart batches with commercially purchased spores. One of the things people do with it is fast age steaks over 24 hours at room temp by growing a layer of it on the steaks surface (moldy steaks). Also isnt Aspirgillus is a mold not a fungi?
Mold is a structure formed by some fungi. Mold is always fungal.