Aspergillus Oryzea
What is Aspergillus Oryzea?
Aspergillus oryzae is a type of fungus, also known as koji. It is used in East Asian cuisine to ferment rice, barley, and soybeans. This fermentation process breaks down starches and proteins, creating distinct flavors and aromas.
Is Aspergillus Oryzea vegan?
Aspergillus Oryzea is not animal-derived. Products that contain it can still include other animal-derived ingredients, so check the full ingredient list.
Is Aspergillus Oryzea a major allergen?
Not a major allergen.
What is Aspergillus Oryzea used for?
Aspergillus oryzae is used as a fermentation starter, or 'koji', in the production of soy sauce, miso, sake, and other fermented foods.
Is Aspergillus Oryzea safe?
Aspergillus oryzae is generally recognized as safe (GRAS) by the FDA for use in food.
Why it's used
Aspergillus oryzae is used as a fermentation starter, or 'koji', in the production of soy sauce, miso, sake, and other fermented foods. It breaks down complex carbohydrates and proteins, contributing to the unique umami flavor and texture of these products. It is often found in soy sauce, miso paste, and some fermented bean pastes.
Health notes
Aspergillus oryzae is generally recognized as safe (GRAS) by the FDA for use in food. It is a key component in many traditional fermented foods that are consumed worldwide. International bodies like JECFA have evaluated its safety in the context of fermented foods. No significant health concerns are associated with its consumption at typical levels.
Allergen info
Not a major allergen.
Foods that contain Aspergillus Oryzea
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