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Aspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi), [2][3] is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.
Learn about Aspergillus oryzae, a filamentous fungus used in Asian cuisine and enzyme production. Find out its morphology, cultivation, enzyme production and traditional use in making sake, soy sauce and miso.
Aspergillus oryzae is a filamentous fungus integral to food production for centuries, particularly within East Asian cuisine. Called koji mold, it is an organism used to create iconic fermented foods such as soy sauce, miso, and sake. This mold is a domesticated species, selected over generations for traits beneficial to food fermentation.
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 also a rich source of many bioactive secondary metabolites. ...
Aspergillus oryzae fermentation extract is a fascinating substance that has been used for centuries in traditional Asian cooking and fermentation. Derived from a particular strain of Aspergillus oryzae, a type of filamentous fungus, this extract is rich in enzymes and beneficial microorganisms. It plays a crucial role in the fermentation process, breaking down complex carbohydrates and ...
Aspergillus oryzae is a fungus that is used in traditional Oriental fermentation processes such as soy sauce, miso, sake, and shochu. It also produces many enzymes and organic compounds for various industrial applications such as starch processing, baking, and detergent production.
Other articles where Aspergillus oryzae is discussed: Aspergillus: A. oryzae is used to ferment sake, and A. wentii to process soybeans. Three other genera have Aspergillus-type conidia (asexually produced spores): Emericella, Eurotium, and Sartorya.
Aspergillus oryzae, a biosafe strain widely utilized in bioproduction and fermentation technology, exhibits a robust hydrolytic enzyme secretion system. Therefore, it is frequently employed as a cell factory for industrial enzyme production. ...
The filamentous fungus Aspergillus oryzae has a long tradition in East Asian food processing. It is therefore not surprising that in recent years fermentation products of A. oryzae have attracted attention in the emerging field of postbiotics. This review aims to provide a comprehensive summary of the potential postbiotic effects of fermentation products from A. oryzae, by discussing possible ...
In fermentation, A. oryzae is exposed to vast amounts and high concentrations of compounds derived from a single material, rice, soybean, wheat, etc., which may include phytoalexin or other compounds that inhibit growth. The unusual environment that was artificially introduced might allow A. oryzae to acquire additional transporters. Figure 2.