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Aspergillus Oryzae

Aspergillus Oryzae is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Aspergillus Oryzae books and related discussion.

Suggested Pdf Resources

Effect of Nonfiber Carbohydrate Level and Aspergillus oryzae
Key Words: Nonfiber Carbohydrates, Aspergillus oryzae, Digestion, Lactation, Cows 2.7% Aspergillus oryzae fermentation extract and 97.3% distillers grains.
PROTEASE from ASPERGILLUS ORYZAE, var. Prepared at the 55th JECFA ( 2000) and published in FNP 52 Add 8.
Identification of growth phenotype-related genes in Aspergillus
Abstract Aspergillus oryzae requires polarized growth for colonization of solid substrates, and this growth phenotype differs from that seen in liquid medium.
GRAS Notice 000106: Glucose oxidase enzyme preparation from
produced by Aspergillus oryzae expressing the gene encoding a .
a Strain of Aspergillus oryzae
Aspergillus oryzae strain El 212 differs from other strains in the . TABLE 1.

Suggested News Resources

Researchers Discover Oxidative Enzymes for Food Engineering
One of these proteins, AoCO4 from Aspergillus oryzae, was produced in T. reesei with a production level of about 1.5 g/l.
Ask Laura – The Green Kitchen Economist
Amazake is a traditional hot cereal and beverage in Japan made from cooked brown rice that is fermented using koji Aspergillus oryzae. Koji's enzymes reduce complex rice starch into simple sugars, transforming rice into sweet porridge.

Suggested Web Resources

Aspergillus oryzae - Wikipedia, the free encyclopedia
Aspergillus oryzae Final Risk Assessment | Biotechnology Program
Aspergillus oryzae is an asexual, ascomycetous fungus used for hundreds of years in the production of soy sauce, miso and sake without recorded incidents.
Genomics of Aspergillus oryzae: Learning from the History of Koji
Aspergillus oryzae - NCBI - National Institutes of Health (NIH)
Genome sequencing and analysis of : Aspergillus oryzae : Abstract

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