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.

Details

Title
The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool
Author
Daba, Ghoson M 1   VIAFID ORCID Logo  ; Mostafa, Faten A 1 ; Elkhateeb, Waill A 1 

1  National Research Centre, Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries Researches Division, Giza, Egypt (GRID:grid.419725.c) (ISNI:0000 0001 2151 8157) 
Publication year
2021
Publication date
Dec 2021
Publisher
Springer Nature B.V.
e-ISSN
21974365
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.1186/s40643-021-00408-z
ProQuest document ID
2543895312
Copyright
© The Author(s) 2021. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.