The filamentous fungus Aspergillus oryzae is an important strain in the traditional
fermentation and food processing industries and is often used in the production of soy …

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 …

The global amount of soybean and wheat produced is about 350 and 750 million metric tons
every year, respectively. In consequence, huge amounts of waste are produced from them …

Chinese Jiuqu (fermentation starter) provides saccharifying enzymes for baijiu (Chinese
liquor) fermentation, which undergoes a simultaneous saccharification and fermentation …

Filamentous fungi are critical in the transition to a more sustainable food system. While
genetic modification of these organisms has promise for enhancing the nutritional value …

Regulated Ire1-dependent decay (RIDD) is a feedback mechanism in which the
endoribonuclease Ire1 cleaves endoplasmic reticulum (ER)-localized mRNAs encoding …

The putative methyltransferase LaeA is a global regulator of metabolic and development
processes in filamentous fungi. We characterized the homologous laeA genes of the white …

The industrially important filamentous fungus Aspergillus oryzae, known as the yellow Koji
mold and also designated the Japanese National fungus, has been investigated for …

Background The exceptional protein secretion capacity, intricate post-translational
modification processes, and inherent safety features of A. oryzae make it a promising …

The filamentous fungus Aspergillus oryzae, also known as yellow koji mold, produces high
levels of hydrolases such as amylolytic and proteolytic enzymes. This property of producing …