Mold (Filamentous fungi)
Mold
Japanese: カビ（糸状菌）
A general term for fungi that grow by extending hyphae. The group includes useful species like koji mold and Penicillium, as well as harmful varieties.
Many people may not think fondly of mold. Yet in the world of fermentation, mold is an indispensable partner.
Koji mold, tempeh mold, the Penicillium in blue cheese—all are members of the mold family. Molds extend thread-like structures called hyphae while secreting enzymes that break down surrounding nutrients. This enzymatic power is the very source of the deep flavors in fermented foods.
Of course, harmful molds that produce mycotoxins also exist. That is precisely why selecting safe strains is so important in fermentation practice.