The evolutionary imprint of domestication on genome variation and function of the filamentous fungus Aspergillus oryzae. Current Biology, 12 July 2012 DOI: 10.1016/j.cub.2012.05.033; ...

For years most of us have chosen soy sauce because of the bottle, the brand or the price. But there is a little home experiment - backed by science - that can give you clear clues as to whether that ...

Native Aspergillus oryzae exo-Inulinase is a naturally occurring enzyme derived from Aspergillus oryzae, a filamentous fungus. Its primary function lies in the hydrolysis of inulin, a polysaccharide ...

Koji, a fungus called Aspergillus oryzae, has been essential to Japanese cooking for centuries, and now it's catching on in the U.S.

Miso soup contains the prebiotic A. oryzae. In mouse studies, A. oryzae has been shown to reduce the risk of colitis. The effect of miso consumption on gastrointestinal disorders in humans is less ...

Miso is a traditional Japanese condiment made from fermented soybeans. The process involves salt and a koji starter, which usually contains the Aspergillus oryzae fungus. You’ve likely seen miso ...

Here’s everything you need to know when using the fermented Japanese staple behind soy sauce, miso, and sake — plus the differences between koji rice, shoyu koji, and shio koji.

Conidiophores with conidia of the microscopic fungi Aspergillus oryzae under light microscope (credit: Wikimedia Commons) Many say he died from something like a mosquito bite, but others suggest ...