Koji mold (Aspergillus oryzae)
Takagi, Shinobu Novozymes Japan Limited, Mihamaku, Chiba, Japan.
- Koji mold
- Koji production: solid-surface fermentation
- Mystery of origin
- Production of industrial enzymes
- Host organism for enzyme production
- Recent progress on genomics
- Links to Primary Literature
- Additional Readings
A mold that is one of the most widely used fungi in industry. Especially with regard to the Japanese way of life, Aspergillus oryzae, a type of koji mold, is quite indispensable, being an essential substance of traditional foods and beverages such as miso (soybean paste), shoyu (soy sauce), and sake (rice wine). Koji, the culture of koji mold on soy, rice, or wheat, is mixed with the substrate and together they are fermented to produce foods. This tradition has been followed for at least 500 years in Japan. Such a long history of food use suggests that koji mold is safe enough to apply in various industrial processes. In addition to its safety, koji mold has the attractive feature of possessing a high ability to produce a variety of natural enzymes. This article describes the application of koji mold for traditional use in food manufacturing as well as its application for industrial enzyme production, which recently has utilized modern gene technology. See also: Fermentation; Food fermentation; Food manufacturing; Food microbiology; Fungal biotechnology; Fungi; Soybean
The content above is only an excerpt.
for your institution. Subscribe
To learn more about subscribing to AccessScience, or to request a no-risk trial of this award-winning scientific reference for your institution, fill in your information and a member of our Sales Team will contact you as soon as possible.
to your librarian. Recommend
Let your librarian know about the award-winning gateway to the most trustworthy and accurate scientific information.
AccessScience provides the most accurate and trustworthy scientific information available.
Recognized as an award-winning gateway to scientific knowledge, AccessScience is an amazing online resource that contains high-quality reference material written specifically for students. Contributors include more than 9000 highly qualified scientists and 43 Nobel Prize winners.
MORE THAN 8500 articles and Research Reviews covering all major scientific disciplines and encompassing the McGraw-Hill Encyclopedia of Science & Technology and McGraw-Hill Yearbook of Science & Technology
115,000-PLUS definitions from the McGraw-Hill Dictionary of Scientific and Technical Terms
3000 biographies of notable scientific figures
MORE THAN 19,000 downloadable images and animations illustrating key topics
ENGAGING VIDEOS highlighting the life and work of award-winning scientists
SUGGESTIONS FOR FURTHER STUDY and additional readings to guide students to deeper understanding and research
LINKS TO CITABLE LITERATURE help students expand their knowledge using primary sources of information