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.
|ホスト出版物のタイトル||Encyclopedia of Food Microbiology|
|出版ステータス||Published - 2014 4 2|
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