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 filamentous fungus Aspergillus oryzae is used in soy sauce koji making due to its high
productivity of hydrolytic enzymes. In this study, we compared the genomes and …

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 …

Awamori is a traditional distilled beverage made from steamed Thai-Indica rice in Okinawa,
Japan. For brewing the liquor, two microbes, local kuro (black) koji mold Aspergillus …

Filamentous fungi are microorganisms widely known for their diverse biochemical features.
Fungi can efficiently invade a wide variety of substrates under operational conditions …

Aspergillus oryzae is used extensively for the production of the traditional Japanese
fermented foods sake (rice wine), shoyu (soy sauce), and miso (soybean paste). In recent …

Abstract Since Pier Antonio Micheli described and published genus Aspergillus in Nova
Plantarum Genera in 1729, the genus attracted an immense interest. Aspergillus, a diverse …

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 …

Aspergillus oryzae has been commonly used to make koji, meju, and soy sauce in traditional
food fermentation industries. However, the metabolic behaviors of A. oryzae during …

Fungus continues to attract great attention as a promising pool of biometabolites. Aspergillus
ochraceus Wilh (Aspergillaceae) has established its capacity to biosynthesize a myriad of …