Sapergillus Oryzae

Aspergillus oryzae is a type of fungus, often called koji. It is a traditional microorganism used in East Asian food production, particularly for fermenting grains like rice and soybeans. It is cultivated on a substrate, such as cooked rice or soybeans, under controlled conditions.

This fungus is used as a starter culture in the production of fermented foods like soy sauce, miso, sake, and some types of vinegar. It breaks down starches and proteins, contributing unique flavors, aromas, and textures to these products. It is not typically added to processed foods as a direct ingredient but is integral to the fermentation process.

Aspergillus oryzae is generally recognized as safe (GRAS) by the FDA for use in food production. It plays a crucial role in producing beneficial compounds during fermentation. International bodies like JECFA have evaluated its safety in the context of fermented foods. No significant health concerns are associated with its use in typical food fermentation.