Loading...
Custom Services order now ship next day

A. oryzae

Aspergillus oryzae is a filamentous fungus (a mold). It is used in various East Asian cuisines to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū. The domestication of A. oryzae occurred at least 2000 years ago. A. oryzae is also used for the production of rice vinegars.
Dr. Eiji Ichishima of Tohoku University called the kōji fungus a "national fungus" (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the koji for sake brewing, but also for making the koji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006.

Our customer service representatives are available 24 hours a day, from Monday to Sunday. Contact Us

Can't find the products you're looking for? Try to filter in the left sidebar.Filter By Tag

For Research Use Only. Not For Clinical Use.

© 2024 Creative Biolabs.
  • 0
  • 0
Cart

    Go to compare