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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. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
A Aspergillus acidohumus A.J. Chen, Frisvad & Samson (2016) Aspergillus acidus Kozak. (1989) Aspergillus acolumnaris Varshney & A.K. Sarbhoy (1981) Aspergillus acrensis Hubka, A. Nováková, Yaguchi, Matsuz. & Y. Horie (2018) Aspergillus aculeatinus Noonim, Frisvad, Varga & Samson (2008) Aspergillus aculeatus Iizuka (1953) Aspergillus acutus Blaser (1976) Aspergillus aeneus Sappa (1954 ...
Aspergillus (/ ˌ æ s p ər ˈ dʒ ɪ l ə s /) is a genus consisting of several hundred mold species found in various climates worldwide. Aspergillus was first catalogued in 1729 by the Italian priest and biologist Pier Antonio Micheli.
In the manufacture of soy sauce, soybeans and grain are inoculated with mold cultures such as Aspergillus oryzae to make what is called koji, then it is put in brine and seeded with the lactic acid bacteria Tetragenococcus halophilus (=Pediococcus halophilus) which produces lactic acid then with Zygosaccharomyces rouxii which ferments alcohol. [8]
Aspergillus fumigatus is a species of fungus in the genus Aspergillus, and is one of the most common Aspergillus species to cause disease in individuals with an immunodeficiency. Aspergillus fumigatus , a saprotroph widespread in nature, is typically found in soil and decaying organic matter, such as compost heaps, where it plays an essential ...
Oryzin (EC 3.4.21.63, Aspergillus alkaline proteinase, aspergillopeptidase B, API 21, aspergillopepsin B, aspergillopepsin F, Aspergillus candidus alkaline proteinase, Aspergillus flavus alkaline proteinase, Aspergillus melleus semi-alkaline proteinase, Aspergillus oryzae alkaline proteinase, Aspergillus parasiticus alkaline proteinase, Aspergillus serine proteinase, Aspergillus sydowi ...
Aspergillus luchuensis (previous names A. foetidus and A. acidus) is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli which are important industrial workhorses. [2] [3] [4] The fungus has been used to make awamori, a distilled spirit in Okinawa Island, Japan, [5] and is also used to make shōchū and sake.
Takadiastase is a form of diastase which results from the growth, development, and nutrition of a distinct microscopic fungus known as Aspergillus oryzae (Koji). Takadiastase is named after Jōkichi Takamine , who developed the method first used for its extraction.