Abstract
Aspergillus oryzae plays a pivotal role in Asian food manufacturing, such as saké, shoyu (soy sauce), and miso (soybean paste). For thousands of years, it has been used for making fermented food and beverages. In addition, A. oryzae has been used in the production of industrial enzymes for food processing. A. oryzae is accepted as a microorganism having generally regarded as safe status.
Original language | English |
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Title of host publication | Encyclopedia of Food Microbiology |
Subtitle of host publication | Second Edition |
Publisher | Elsevier Inc. |
Pages | 92-96 |
Number of pages | 5 |
ISBN (Electronic) | 9780123847331 |
ISBN (Print) | 9780123847300 |
DOIs | |
Publication status | Published - 2014 Apr 2 |
Externally published | Yes |
Keywords
- Aerobic filamentous fungi
- Aflatoxin contamination
- Fermented foods
- Generally regarded as safe (GRAS)
- Morphological changes
- Oriental food manufacture
- RFLP method
- Saki
- Shoyu
- Soy sauce
ASJC Scopus subject areas
- Medicine(all)