Miso soup, a traditional Japanese staple, is emerging as a weight-friendly food. Fermentation transforms soybeans into a ...

In today's ever-evolving food industry landscape, Native Aspergillus oryzae exo-Inulinase, a food-grade enzyme preparation, has emerged as a true game-changer. Its remarkable attributes and ...

Koji fungus, Aspergillus oryzae, has shaped East Asian cuisine and culture through centuries of fermentation. Today, it is being rediscovered for its nutritional, functional, and industrial potential ...

What do beer, dogs and cats, and corn all have in common? All of them are the end products of the process of domestication. Almost everybody knows that a number of different animals and plants have ...

In a recent study published in Nature Communications, researchers developed a modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods, protein production, ...

Chanie Kirschner is a writer, advice columnist, and educator who has covered topics ranging from parenting to fashion to sustainability. If you’re a fan of Asian cuisine, you've probably eaten koji, ...

A STRAIN of the mould Aspergillus oryzœ (selected from an original culture of Aspergillus flavus-oryzœ 492–2795, kindly supplied by Dr. Charles Thorn), grown for ten days at 21° C. on liquid medium ...

A research project within Resource Recovery at the University of Borås in Sweden explored how valuable substances can be ...

Pathogen effectors are virulence factors causing plant diseases. How the host targets of these effectors facilitate pathogen infection is largely unknown. An effector of Xanthomonas oryzae pv oryzae ...