Aspergillus oryzae | Fungi

Taxonomic level
Fungi
Ascomycota
Eurotiomycetes
Eurotiales
Aspergillaceae
Aspergillus
Aspergillus oryzae
Aspergillus oryzae, a filamentous fungus, has long been used for the production of traditional Japanese foods, for example in the production of sake, miso, soy sauce, amazake, and other traditional fermented foods and beverages. The consumption of Aspergillus oryzae is generally regarded to be safe by the USFDA and has been used in the production of industrial enzymes for food processing. Aspergillus oryzae used in fermented foods is considered to have prebiotic functions, since some studies in mice have shown his capacity to modulate the gut ecosystem.
 
0%
of Healthy Europeans have it.
 
0%
is the highest relative amount we have seen.
Detected in
0/5
reference groups.
Median amount detected:
Healthy Europeans
Not detected
Users, all
Not detected
Non-industrial lifestyle
Not detected
Users, high diversity
Not detected
Users, low diversity
Not detected