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  • mold
  • Aspergillus oryzae is a filamentous fungus, or mold, that is used in East Asian (particularly Japanese and Chinese) food production, such as in soybean fermentation. (kenyon.edu)
  • Aspergillus oryzae, known in English as koji (Japanese: 麹, Hepburn: kōji), is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū. (wikipedia.org)
  • Bamforth (2005) places the probable origin of true sake (which is made from rice, water, and kōji mold (麹, Aspergillus oryzae) in the Nara period (710-794). (wikipedia.org)
  • flavus
  • Natural high-capacity malic acid producers like the malic acid producer Aspergillus flavus have so far been disqualified because of special growth requirements or the production of mycotoxins. (sigmaaldrich.com)
  • As A. oryzae is a very close relative or even an ecotype of A. flavus, it is likely that its high malic acid production capabilities with a generally regarded as safe (GRAS) status may be combined with already existing large-scale fermentation experience. (sigmaaldrich.com)
  • Genus
  • Members of the Aspergillus genus are distinct from other microbes due to the fact that they utilize both a primary and secondary metabolic system. (kenyon.edu)
  • carboxylic
  • The functionality of the Aspergillus metabolism depends on its carboxylic acids, which break down into fatty acid chains that are composed of a unique set of fatty acid synthase complexes. (kenyon.edu)
  • gene
  • The A. oryzae -specific sequence codes for metabolite synthesis and specific gene expansion for secreting hydrolytic enzymes when used in SSF, or solid-state fermentation, which makes it such an effective microbe in fermentation processes. (kenyon.edu)
  • Because A. oryzae has been domesticated, it is possible that gene expansion is due to horizontal gene transfer, as is seen in A. oryzae -specific genes, which use clonal lines to transfer chromosomes. (kenyon.edu)
  • Y16967 Aspergillus oryzae aflR gene. (atcc.org)
  • fermentation
  • A. oryzae is utilized in solid-state cultivation (SSC), which is a form of fermentation in a solid rather than a liquid state. (kenyon.edu)
  • The fermentation of A. oryzae to make sake, a Japanese alcohol. (kenyon.edu)
  • Resveratrol can be produced from its glucoside piceid through the process of fermentation by A. oryzae. (wikipedia.org)
  • genes
  • Many of the extra genes present in A. oryzae are predicted to be involved in secondary metabolism . (wikipedia.org)
  • efficiency
  • These metabolites grant A. oryzae the ability to modify themselves according to their current environment--they are able to increase or decrease their fitness to allow optimum metabolic efficiency. (kenyon.edu)
  • It was also observed that removal efficiency of Aspergillus oryzae decreases with increasing concentrations. (tsijournals.com)
  • secondary
  • The secondary metabolism utilizes acidic compounds to suppress metabolic pathways, which allows A. oryzae to produce secondary metabolites. (kenyon.edu)
  • primary
  • The primary metabolism of A. oryzae receives its energy through contact with energy sources (e.g. grains or starches). (kenyon.edu)
  • Family
  • A. oryzae , along with most other members of the Aspergillus family, has a hyphae that is hyaline and septate, and conidiophore, which ends at a round-shaped vesicle. (kenyon.edu)