ReviewBioresources and bioprocessing2021
The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool.
Review in Bioresources and bioprocessing, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
45 citing papers in PubMed.
- Targeting the human gut microbiome: a comparative review of probiotics, prebiotics, synbiotics, and postbiotics.Journal of advanced research · 2026Review
- Perturbing glycosylphosphatidylinositol (GPI)-anchor biosynthesis alters cell wall architecture and modulates fungal morphology.bioRxiv : the preprint server for biology · 2026Article
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- Effect of enzymatic saccharification on edible seaweed (Ulva sp.) fermentation.Applied microbiology and biotechnology · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Enhanced nutritional quality, digestibility, and flavor of grasshopper through solid state fermentation.Scientific reports · 2026Article
- Article
- Development of a novel transformation system using zhongshengmycin inSynthetic and systems biotechnology · 2026Article
- Article
- Article
- Article
- Miso without kōji: nesashi miso ecology driven by spontaneous fermentation withFrontiers in microbiology · 2026Article
- CRISPR-Cas9 Gene Editing inBiology · 2025Review
- Metabolomic Analysis of Fermented Nori Powders: Divergence of Betaine Structural Analogs Production by Three Types ofMolecules (Basel, Switzerland) · 2025Article
- Aokap9 gene knockout contributes to kojic acid synthesis in Aspergillus oryzae.Microbial cell factories · 2025Article
- Global patterns of diversity and distribution in Aspergillus fungi are driven by human and environmental influences.Current biology : CB · 2025Article
- Recent Advances in Heterologous Protein Expression and Natural Product Synthesis byJournal of fungi (Basel, Switzerland) · 2025Review
- A bibliometric analysis of fungal volatile organic compounds.Fungal biology and biotechnology · 2025Article
- Characterization ofSynthetic and systems biotechnology · 2025Article
- A comprehensive review of mycotoxins, their toxicity, and innovative detoxification methods.Toxicology reports · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aspergillus oryzae (A. oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites. Moreover, A. oryzae has a prestigious secretory system that allows it to secrete high concentrations of proteins into its culturing medium, which support its use as biotechnological tool in veterinary, food, pharmaceutical, and industrial fields. This review aims to highlight the significance of this valuable fungus in food industry, showing its generosity in production of nutritional and bioactive metabolites that enrich food fermented by it. Also, using A. oryzae as a biotechnological tool in the field of enzymes production was described. Furthermore, domestication, functional genomics, and contributions of A. oryzae in functional production of human pharmaceutical proteins were presented. Finally, future prospects in order to get more benefits from A. oryzae were discussed.
Indexed as
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.