Editing Mold (section)

==Food production==
The [[Kōji mold]]s are a group of ''[[Aspergillus]]'' species, notably ''[[Aspergillus oryzae]]'', and secondarily ''[[Aspergillus sojae|A. sojae]]'', that have been cultured in eastern Asia for many centuries. They are used to ferment a soybean and wheat mixture to make [[miso|soybean paste]] and [[shoyu|soy sauce]]. ''Koji'' molds break down the [[starch]] in rice, barley, sweet potatoes, etc., a process called [[Hydrolysis#saccharification|saccharification]], in the production of ''[[sake]]'', ''[[shōchū]]'' and other distilled spirits.  ''Koji'' molds are also used in the preparation of [[Katsuobushi]].

[[Red rice yeast]] is a product of the mold ''[[Monascus purpureus]]'' grown on rice, and is common in Asian diets. The yeast contains several compounds collectively known as [[monacolin]]s, which are known to inhibit cholesterol synthesis.<ref>{{cite web |url=http://www.mayoclinic.com/health/red-yeast-rice/NS_patient-redyeast |title=Red yeast rice (Monascus purpureus) |publisher=[[Mayo Clinic]] |date=2009-09-01 |access-date=2010-02-01 |archive-date=2010-02-06 |archive-url=https://web.archive.org/web/20100206021521/http://www.mayoclinic.com/health/red-yeast-rice/ns_patient-redyeast |url-status=live }}</ref> A study has shown that red rice yeast used as a dietary supplement, combined with fish oil and healthy lifestyle changes, may help reduce "bad" [[cholesterol]] as effectively as certain commercial [[statin]] drugs.<ref>{{cite web |url=https://www.npr.org/templates/story/story.php?storyId=92103272 |title=Study: Red Rice Yeast Helps Cut Bad Cholesterol |publisher=[[National Public Radio]] |date=2008-07-01 |access-date=2010-02-01 |archive-date=2010-02-12 |archive-url=https://web.archive.org/web/20100212154906/http://www.npr.org/templates/story/story.php?storyId=92103272 |url-status=live }}</ref> Nonetheless, other work has shown it may not be reliable (perhaps due to non-standardization) and even toxic to liver and kidneys.<ref>Red Yeast Rice Preparations: Are They Suitable Substitutions for Statins?, Dujovne, CA, Am J Med. 2017 Oct;130(10):1148-1150. doi: 10.1016/j.amjmed.2017.05.013. Epub 2017 Jun 7.</ref>

Some [[sausage]]s, such as [[salami]], incorporate starter cultures of molds <ref>{{cite journal|title=Mould starter cultures for dry sausages—selection, application and effects|journal=Meat Science |date=November 2003|vauthors=Sunesen LO, Stahnke LH|volume=65|issue=3|pages=935–948|doi= 10.1016/S0309-1740(02)00281-4|pmid=22063673 }}</ref> to improve flavor and reduce bacterial spoilage during curing. ''[[Penicillium nalgiovense]]'', for example, may appear as a powdery white coating on some varieties of dry-cured sausage.

Other molds that have been used in food production include:
* ''[[Fusarium venenatum]]'' – [[quorn]]
* ''[[Geotrichum candidum]]'' – [[cheese]]
* ''[[Neurospora sitophila]]'' – [[oncom]]
* ''[[Penicillium]]'' spp. – various cheeses including [[Brie]] and [[Blue cheese]]
* ''[[Rhizomucor miehei]]'' – microbial [[rennet]] for making vegetarian and other cheeses
* ''[[Rhizopus oligosporus]]'' – [[tempeh]]
* ''[[Rhizopus oryzae]]'' – tempeh, [[jiuqu]] for [[jiuniang]] or precursor for making [[Mijiu|Chinese rice wine]]