Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.

Aspergillus oryzae is a fungus that is utilized in industrial processes to produce enzymes used in the fermentation of various traditional Oriental foods and beverages like soy sauce, miso, sake, and shochu.

2021年6月22日 · Aspergillus oryzae (A. oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites.

Aspergillus oryzae is a filamentous mold fungus, which produces unicellular thread-like structures called hyphae. Hyphae and grow by extension at the terminal tips, branch and form a network of hyphae called a mycelium.

米麴菌 （學名： Aspergillus oryzae），又名 米麯黴菌 、 米麴霉 、 麴霉菌 或 麯霉菌。 日文 名「麹菌」。 米麴菌是一種帶有 菌絲 （hypha）的 真菌 與 黴菌，在 東亞 的 中国 與 日本料理 中經常被用來 發酵 大豆 來製作 醬油 、 味噌 與 甜麵醬。 而這種真菌在上述兩個文化中也被用於 糖化 （saccharify） 稻米 、 馬鈴薯 、 麥 等 糧食 來發酵製作 酒類，像是 黃酒 、 清酒 、 泡盛 與 …

A filamentous fungus, Aspergillus oryzae, is the key organism in the production of all these traditional foods, and its solid-state cultivation (SSC) has been confirmed to be the secret for the high productivity of secretory hydrolases vital for the fermentation process.

2023年2月11日 · A. oryzae or simply Koji mold, is an aerobic filamentous fungus in the Aspergillus subgenus Circumdati section Flavi. Aspergillus section Flavi also contains industrially important species such A. flavus and A. parasiticus, both of which generate aflatoxins.

2023年11月25日 · Aspergillus oryzae fermentation extract is a fascinating substance that has been used for centuries in traditional Asian cooking and fermentation. Derived from a particular strain of Aspergillus oryzae, a type of filamentous fungus, this extract is rich in enzymes and beneficial microorganisms.

2024年11月1日 · Aspergillus oryzae is a filamentous fungi used in the production of traditional Japanese food products such as sake, soy sauce, and miso for hundreds of years. Conidia of A. oryzae (tane-koji) are spread onto steamed rice, soybean, or barley, and the mixture is incubated under controlled temperature and humidity, yielding koji (1, 2, 3).

In this review, we describe the genome sequencing of various A. oryzae strains. Recently developed selection markers and transformation strategies are also described in detail, and the advantages and disadvantages of transformation methods are presented.