Aspergillus: Aspergillus oryzae

Katsuya Gomi

doi:10.1016/B978-0-12-384730-0.00011-2

Aspergillus: Aspergillus oryzae

Katsuya Gomi

AGR - Bioscience and Biotechnology for Future Bioindustries

Research output: Chapter in Book/Report/Conference proceeding › Chapter

4 Citations (Scopus)

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
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	https://doi.org/10.1016/B978-0-12-384730-0.00011-2
Publication status	Published - 2014 Apr 2

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)

Access to Document

10.1016/B978-0-12-384730-0.00011-2

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