Xiaoqu are almost always white because Rhizopus oryzae is the dominant mold species and saccharifying agent.
2.
A fermentation starter containing the spores of fungus " Rhizopus oligosporus " or " Rhizopus oryzae " is mixed in.
3.
The most common organisms found in Jiuqu are the filamentous molds " Aspergillus oryzae " and " Rhizopus oryzae " and the amylolytic yeast " Saccharomycopsis fibuligera ".
4.
Species of " Rhizopus " are capable of producing fumaric acid, lactic acid and ethanol as they excrete zymases, but their production capabilities vary widely from strain to strain . " Rhizopus oryzae " and " Aspergillus oryzae " are the two most common molds isolated in Jiuqu.
5.
Although Jiuqu will contain its own distinctive, region-specific mix of microorganisms, the temperature schemes involved in preparation directly manipulate the microbial ecology, e . g . " Aspergillus oryzae " and species of " Actinomucor " and " Mucor " prefer lower temperatures than " Rhizopus oryzae ".
6.
In turn the starch ingredients used also alter the microbial ecology dictating both the type and amount of metabolites present, e . g . " Aspergillus oryzae " and " Rhizopus oryzae " both produce more starch degrading enzymes and are found commonly on 100 % flour substrates, whilst " Actinomucor " and " Mucor " produce more proteolytic and lipolytic enzymes and are more abundant when pulse flours are added.
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