Aspergillus oryzae - Wikipedia
WEBAspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi), 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 …
WEBCohn 1884. 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 ...
WEBJun 22, 2021 · Secondary metabolites. Functional genomics. 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 - an overview | ScienceDirect Topics
WEBAspergillus oryzae, which is one of the most potent secretory producers of proteins among filamentous fungi, has been used for hundreds of years in Japanese traditional fermentation industries including oriental alcoholic beverages such as sake (rice wine) and shochu (spirits), miso (soybean paste), and shoyu (soy sauce).
Genomics of Aspergillus oryzae: Learning from the History of Koji …
WEBJun 14, 2008 · Aspergillus oryzae is a fungus widely used in traditional Japanese fermentation industries, including soy sauce, sake, bean curd seasoning and vinegar production. Filamentous fungi generally have the ability to produce various and vast amounts of enzymes in a secretory manner.
Aspergillus oryzae - microbewiki - Kenyon College
WEBMay 4, 2015 · Aspergillus oryzae is a filamentous fungus, or mold, that is used in East Asian (particularly Japanese and Chinese) food production, such as in soybean fermentation. A. oryzae is utilized in solid-state cultivation (SSC), which is a form of fermentation in a solid rather than a liquid state.
Functional Genomics of Aspergillus oryzae : Strategies and Progress
WEBApr 10, 2019 · Aspergillus oryzae has been used for the production of traditional fermentation and has promising potential to produce primary and secondary metabolites. Due to the tough cell walls and high drug resistance of A. oryzae, functional genomic characterization studies are relatively limited.
Genome sequencing and analysis of Aspergillus oryzae | Nature
WEBDec 22, 2005 · The genome of Aspergillus oryzae, a fungus important for the production of traditional fermented foods and beverages in Japan, has been sequenced. The ability to secrete large amounts of...
Aspergillus oryzae | fungus | Britannica
WEBA. oryzae is used to ferment sake, and A. wentii to process soybeans. Three other genera have Aspergillus -type conidia (asexually produced spores): Emericella, Eurotium, and Sartorya. Read More. In sake. …steamed rice and koji ( Aspergillus oryzae ), a fungus that converts the rice starch to fermentable sugars.
Aspergillus oryzae - an overview | ScienceDirect Topics
WEBAspergillus oryzae is a yellow koji mould used for sake making.
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