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Aspergillus oryzae - Wikipedia, the free encyclopedia (216 words) |
 | Aspergillus oryzae (Chinese: 麴菌, 麴霉菌, 曲霉菌, pinyin: qū meí jùn, Japanese: 麹, 麹菌 or koji) is a fungus used in Chinese and Japanese cuisine which ferments soybeans to produce miso and soy sauce. |
| oryzae are predicted to be involved in secondary metabolism. |
| Aspergillus oryzae genome from the Database of Genomes Analysed at NITE (DOGAN) |
| Aspergillus Species (2349 words) |
| Aspergillus clavatus, Aspergillus glaucus group, Aspergillus nidulans, Aspergillus oryzae, Aspergillus terreus, Aspergillus ustus, and Aspergillus versicolor are among the other species less commonly isolated as opportunistic pathogens. |
| Aspergillus colonies are downy to powdery in texture. |
| In contrast to Aspergillus, the hyphae of Syncephalastrum are nonseptate [1303]. |
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