One such fungus, the mold Aspergillus oryzae, would go on to become a culinary superstar. Through fermentation of raw ingredients like soybeans or rice, A. oryzae helps to bring us soy sauce, ...

We're here to help with 16 of our most flavorful, kitchen-tested marinades and rubs, made for your summer grill. This ...

The evolutionary imprint of domestication on genome variation and function of the filamentous fungus Aspergillus oryzae. Current Biology, 12 July 2012 DOI: 10.1016/j.cub.2012.05.033; ...

Miso soup contains the prebiotic A. oryzae. In mouse studies, A. oryzae has been shown to reduce the risk of colitis. The effect of miso consumption on gastrointestinal disorders in humans is less ...

For years most of us have chosen soy sauce because of the bottle, the brand or the price. But there is a little home experiment - backed by science - that can give you clear clues as to whether that ...

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 ...

Native Aspergillus oryzae exo-Inulinase is a naturally occurring enzyme derived from Aspergillus oryzae, a filamentous fungus. Its primary function lies in the hydrolysis of inulin, a polysaccharide ...

Here’s everything you need to know when using the fermented Japanese staple behind soy sauce, miso, and sake — plus the differences between koji rice, shoyu koji, and shio koji.

A. oryzae is the main probiotic strain found in miso (5, 6, 7). That said, miso is also very salty. Thus, if you’re watching your salt intake , you may want to ask your health care practitioner ...

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 ...