About Aspergillus oryzae str. BCC7051 (GCA_002007945)
Aspergillus oryzae, known in English as , is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū. The domestication of A. oryzae occurred at least 2000 years ago. A. oryzae is also used for the production of rice vinegars.
Eiji Ichishima of Tohoku University called the kōji fungus a "national fungus" (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the koji for sake brewing, but also for making the koji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society's annual meeting in 2006, despite the fact that it is not of Japanese origin nor is it used exclusively by Japan, having been imported from China.
"Red kōji-kin" is a separate species, Monascus purpureus.
Taxonomy ID 5062
Data source European Nucleotide Archive
This species currently has no variation database. However you can process your own variants using the Variant Effect Predictor: