In today's ever-evolving food industry landscape, Native Aspergillus oryzae exo-Inulinase, a food-grade enzyme preparation, has emerged as a true game-changer. Its remarkable attributes and ...

Miso is a traditional Japanese condiment made from fermented soybeans. The process involves salt and a koji starter, which usually contains the Aspergillus oryzae fungus. You’ve likely seen miso soup ...

Japanese scientists have launched the world’s first experiment to ferment sake in space, aiming to determine whether microbial brewing processes can function in lunar gravity. Conducted aboard the ...

Study maps the genetic changes involved in the domestication of Aspergillus oryzae, one of the fungi used to make sake, soy sauce and miso. What do beer, dogs and cats, and corn all have in common?

A STRAIN of the mould Aspergillus oryzœ (selected from an original culture of Aspergillus flavus-oryzœ 492–2795, kindly supplied by Dr. Charles Thorn), grown for ten days at 21° C. on liquid medium ...

Chanie Kirschner is a writer, advice columnist, and educator who has covered topics ranging from parenting to fashion to sustainability. If you’re a fan of Asian cuisine, you've probably eaten koji, ...

Pathogen effectors are virulence factors causing plant diseases. How the host targets of these effectors facilitate pathogen infection is largely unknown. An effector of Xanthomonas oryzae pv oryzae ...