Novel utilization of Aspergillus oryzae used in Japanese brewing industries

Abstract

  Aspergillus oryzae called as koji mold was designated as ‘National Microorganisms’ by Japanese Society for Brewing Science, had been widely utilized in traditional fermented foods in Japan and in the industrial enzyme production. The genome information was opened at 2005 along with the publication in Nature. After that, variety of research has been performed using genome information of koji mold. The author was employed by National Food Research Institute in 1986, then was continuously working on studies of koji mold. The author is currently managing donated laboratory of breeding engineering for koji mold in Osaka University. In this laboratory, the members are studying koji mold in the sight of microbial ecology in addition to brewing science. In this presentation, the author introduces my present study in addition to the past studies during these 37 years.