| Change log entry 87866 | |
|---|---|
| Processed by: | richwarm (2025-01-15 23:17:58 UTC) |
| Comment: |
麴 encompasses the likes of - molds (e.g. Monascus purpureus in 紅麴 and Aspergillus oryzae in traditional soy sauce production) - yeasts (e.g. Saccharomyces species in rice wine fermentation) - bacteria (e.g. Lactobacillus) |
| Diff: |
- 麴 曲 [qu1] /yeast/Aspergillus (includes many common molds)/Taiwan pr. [qu2]/ + 麴 曲 [[qu1]] /fermentation starter; leaven (molds, yeasts or bacteria used in fermenting soy products or brewing etc)/Taiwan pr. [qu2]/ # - 麯 曲 [qu1] /variant of 麴|曲[qu1]/ + 麯 曲 [[qu1]] /variant of 麴|曲[qu1]/ |