ASPERGILLUS ORYZAE

Description

Aspergillus oryzae is a filamentous fungus widely used in traditional East Asian fermentation processes. Known as “koji mold,” it plays a crucial role in producing foods like soy sauce, miso, and sake by secreting enzymes that break down starches and proteins.

Key Features and Uses:

• Produces enzymes such as amylases, proteases, and lipases that break down complex carbohydrates and proteins into simpler compounds
• Enhances flavor, aroma, and texture of fermented foods
• Safe for consumption, with a long history of traditional use in food fermentation
• Utilized industrially for enzyme production in biotechnology

Importance:

Aspergillus oryzae is essential in food fermentation industries, helping convert raw ingredients into flavorful, nutritious products while also serving as a valuable tool in enzyme manufacturing.