In Japan,
Aspergillus oryzae have been used to produce fermented foods such as sake, soy sauce and miso. These fungi were thought to be domesticated strains because they have been used for such a long time in food production.
This study isolated
A. oryzae from a natural environment in Yamanashi Prefecture. We isolated eleven fungi strains using autoclaved rice as a medium, which was composed of autoclaved dried pregelatinization rice(15 g)and sterilized distilled water(3 mL). Two isolated strains were identified
A. oryzae.
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