ASPERGILLUS ORYZAE

Description

Aspergillus oryzae is a filamentous fungus widely used in East Asian fermentation industries. Known as “koji mold,” it plays a central role in producing traditional foods like soy sauce, miso, and sake by breaking down starches and proteins in grains through enzyme production.

Key Features and Uses:

• Produces enzymes such as amylases, proteases, and lipases that break down starches, proteins, and fats
• Facilitates fermentation by converting complex molecules into simpler, flavorful compounds
• Enhances food aroma, texture, and nutritional value
• Considered safe for food production with a long history of traditional use
• Also used in biotechnology for enzyme manufacturing and industrial applications

Importance:

Aspergillus oryzae is essential in traditional fermentation processes, contributing to the flavor and quality of many fermented foods and beverages while also serving as a valuable tool in industrial enzyme production.