N. V. Nepovinnykh

Application of the mycelial fungus Aspergillus oryzae in food biotechnology

Aspergillus oryzae (A. oryzae) is one of the most widely used microorganisms in food biotechnology due to its high secretory capacity, genetic stability, and lack of toxigenicity. For thousands of years, this fungus has been utilized in East Asian countries for the fermentation of food products, including sake, miso, s...