Abstract
Aspergillus oryzae (A. oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites. Moreover, A. oryzae has a prestigious secretory system that allows it to secrete high concentrations of proteins into its culturing medium, which support its use as biotechnological tool in veterinary, food, pharmaceutical, and industrial fields. This review aims to highlight the significance of this valuable fungus in food industry, showing its generosity in production of nutritional and bioactive metabolites that enrich food fermented by it. Also, using A. oryzae as a biotechnological tool in the field of enzymes production was described. Furthermore, domestication, functional genomics, and contributions of A. oryzae in functional production of human pharmaceutical proteins were presented. Finally, future prospects in order to get more benefits from A. oryzae were discussed.
Highlights
This review aims to highlight the significance of this valuable fungus in food industry, showing its generosity in production of nutritional and bioactive metabolites that enrich food fermented by it
Conclusion and future prospects Due to its various applications in food, veterinary, and pharmaceuticals industries, A. oryzae is considered as a potent biotechnological tool of great interest
Recent advances in techniques such as next-generation sequencing has improved the research on the functional genomics of this valuable fungus, which is helpful to the genetic enhancement of A. oryzae fermentative strains
Summary
It is generally used in food industry for manufacturing fermented foods such as miso (soybean paste), shoyu (soy sauce), tane-koji (seed rice malt), douche (fermented and salted black soybean), bean curd seasoning and vinegar. For more than 2 millennia, A. oryzae has been employed for koji production in the Orient. In Europe, A. oryzae has been used since the beginning of the previous century in enzyme production for brewing and baking (Barbesgaard et al 1992). In the Japanese cuisine, koji is soya beans and/or cooked grain that have been fermented with a certain mold, this mold was named koji mold to indicate the
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