Aspergillus oryzae

Aspergillus flavus var oryzae

Aspergillus flavus var oryzae ( Chinese:麴菌,麴 霉菌,曲 霉菌, Pinyin: Mei qū jūn; jap scientificallyニホン コウジ カビ, Nihon Kōjikabi ,麹 菌, common name: kōjikin, dt " koji mold ", Kor.: 누룩 곰팡이, nurukgompangi ) is a mold, which plays a major role in Japanese cuisine.

It is used to ferment soybean solids in bioreactors and so as to produce miso and soy sauce. The native of Kyoto delicacy Daitokuji Natto is produced by A. oryzae inoculated soybeans. Another use is the fermentation of rice, after which the fungus is named, for sake and for Shōchū. Also in Chinese and Korean cuisine A. oryzae used.

A. flavus oryzae var is one of the main industrial sources for the production of α -amylases. He is one of the creatures which are completely gensequenziert.