Identification and toxigenic potential of the industrially important fungi, Aspergillus oryzae and Aspergillus sojae.

@article{Jrgensen2007IdentificationAT,
  title={Identification and toxigenic potential of the industrially important fungi, Aspergillus oryzae and Aspergillus sojae.},
  author={Thomas R J\orgensen},
  journal={Journal of food protection},
  year={2007},
  volume={70 12},
  pages={2916-34}
}
Mold strains belonging to the species Aspergillus oryzae and Aspergillus sojae are highly valued as koji molds in the traditional preparation of fermented foods, such as miso, sake, and shoyu, and as protein production hosts in modern industrial processes. A. oryzae and A. sojae are relatives of the wild molds Aspergillus flavus and Aspergillus parasiticus. All four species are classified to the A. flavus group. Strains of the A. flavus group are characterized by a high degree of morphological… CONTINUE READING

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