Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A chelation agent produced by several species of fungus, especially Aspergillus oryzae, and used in the manufacture of saké and in food preservation.

Etymologies

From koji, the Japanese common name for Aspergillus oryzae. (Wiktionary)

Examples

Sorry, no example sentences found.

Comments

Log in or sign up to get involved in the conversation. It's quick and easy.