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  • Aspergillus oryzae - Wikipedia
    Aspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi), [2][3] 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 - Morphology, Usage and Genetics | Mold Busters
    Aspergillus oryzae, commonly known as the koji mold, holds an essential role in Asian cuisine For centuries, it has been the basis for making fermented food and beverages such as sake, soy sauce (shoyu), and soy paste (miso)
  • The ancient koji mold ( Aspergillus oryzae ) as a modern . . .
    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
  • Understanding Aspergillus Oryzae Fermentation Extract . . . - MedShun
    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
  • Aspergillus oryzae - an overview | ScienceDirect Topics
    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
  • Aspergillus oryzae | fungus | Britannica
    …steamed rice and koji (Aspergillus oryzae), a fungus that converts the rice starch to fermentable sugars The koji is mixed with water and fresh steamed rice, traditionally by hand, and is wrapped in a blanket and incubated to form a sweet crumbly dry material
  • Genomics of Aspergillus oryzae: Learning from the History of Koji Mold . . .
    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
  • The ancient koji mold ( Aspergillus oryzae ) as a modern . . .
    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 as a Cell Factory: Research and Applications in . . .
    Aspergillus oryzae, a biosafe strain widely utilized in bioproduction and fermentation technology, exhibits a robust hydrolytic enzyme secretion system Therefore, it is frequently employed as a cell factory for industrial enzyme production
  • Aspergillus oryzae - an overview | ScienceDirect Topics
    Aspergillus oryzae plays a pivotal role in oriental food manufacturing, such as saké, shoyu (soy sauce) and miso (soybean paste) For thousands of years, it has been used for making fermented food and beverages





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