Aspergillus oryzae

A. oryzae is used to ferment sake, and A. wentii to process soybeans. Three other genera have Aspergillus-type conidia (asexually produced spores): Emericella, Eurotium, and Sartorya.

…steamed rice and koji (Aspergillus oryzae), a fungus that converts the rice starch to fermentable sugars. The koji is mixed with water and fresh steamed rice, traditionally by hand, and is wrapped in a blanket and incubated to form a sweet crumbly dry material. This is then placed in…

…or beans to which Aspergillus oryzae mold has been added. The koji is then fermented and used as a starter culture for soy sauce, sake, and miso. Miso made of rice and soybeans is called kome miso, while miso made of barley and soybeans is mugi miso. It is estimated…