For the first time, fermentation has been achieved in space. Miso made aboard the International Space Station (ISS) aged ...

Originating from fungi such as Aspergillus oryzae, kojic acid is a by-product of the fermentation of rice and is widely used in skincare products for its ability to lighten hyperpigmentation ...

The researchers first created a ready-to-ferment miso mixture using cooked soyabeans, salt and rice that had previously been fermented with a fungus called Aspergillus oryzae. The soon-to-be miso was ...

Koji (Aspergillus oryzae) is a fungus used in East Asian fermentation, which is the key to making soy sauce, miso, and sake. Used in East Asia for thousands of years, it has been a cornerstone of ...