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Article

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

Journal of food protection - 1 Dec 2007

Jørgensen Thomas R

Abstract excerpt

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....

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PMID: 18095455
DOI: 10.4315/0362-028x-70.12.2916

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

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