75 results about "Aspergillus oryzae" patented technology

Aspergillus oryzae, also known as kōji (Japanese: ニホンコウジカビ Hepburn: nihon kōji kabi), is a filamentous fungus (a mold) used in Japan to ferment soybeans for making soy sauce and fermented bean paste (including miso), and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as sake and shōchū. The domestication of Aspergillus, a supercategory of A. oryzae occurred at least 2000 years ago. A. oryzae is also used for the production of rice vinegars. Barley koji (麦麹) or rice koji (米麹) are made by fermenting the grains with aspergillus oeryzae mold.