Can anyone suggest me the name of some moulds used to breakdown the starch present in rice during beer fermentation?

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Qaswaa Yousif Jameel

https://www.google.com/url?sa=t&source=web&cd=13&ved=2ahUKEwjPyufc3dvnAhUUWsAKHcYuBxsQFjAMegQIARAB&url=https%3A%2F%2Fbeerandbrewing.com%2Fdictionary%2F1Roqy5QTAp%2F&usg=AOvVaw0iTES9H7R5_IpxklmD2ULs

https://www.google.com/url?sa=t&source=web&cd=15&ved=2ahUKEwjPyufc3dvnAhUUWsAKHcYuBxsQFjAOegQICRAB&url=https%3A%2F%2Fwww.researchgate.net%2Fpublication%2F290439639_Microbial_Population_and_Degradation_on_Rice_Granules_during_Fermentation_of_Bedak_sejuk&usg=AOvVaw0VUGQR0lq-ZoUZr_DROBe4

David Cau

i don't understand the problem ; moulds need oxygen and you don't have oxygen during the fermentation...

and moulds will give a bad taste (earth taste)

starch must be hydrolyse before during the brewing with malt barley ; you can use fongic amylase

Difo Voukang Harouna

Mold or fungi? Saccharomyces cerevisiae (commonly known as baker's yeast) is the common example of yeast tht break down starch in food substrates….. am I close to your expected answer?