Aspergillus oryzae | Fungi

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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.