Aspergillus: Aspergillus oryzae

Research output: Chapter in Book/Report/Conference proceedingChapter

13 Citations (Scopus)


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 languageEnglish
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Number of pages5
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
Publication statusPublished - 2014 Apr 2
Externally publishedYes


  • 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)


Dive into the research topics of 'Aspergillus: Aspergillus oryzae'. Together they form a unique fingerprint.

Cite this