Aspergillus Oryzae
What is Aspergillus Oryzae?
Aspergillus oryzae, often called koji, is a fungus used in East Asian food production. It is cultivated on grains like rice or barley, where it produces enzymes that break down starches and proteins.
Is Aspergillus Oryzae vegan?
Aspergillus Oryzae is not animal-derived. Products that contain it can still include other animal-derived ingredients, so check the full ingredient list.
Is Aspergillus Oryzae gluten-free?
However, it is grown on grains, which may include allergens like gluten-containing cereals.
Is Aspergillus Oryzae a major allergen?
Aspergillus oryzae itself is not one of the 14 major allergens.
What is Aspergillus Oryzae used for?
It is primarily used as a fermentation starter for foods like soy sauce, miso, sake, and rice vinegar.
Is Aspergillus Oryzae safe?
Aspergillus oryzae is not considered a food additive in the UK when used in traditional fermentation.
Why it's used
It is primarily used as a fermentation starter for foods like soy sauce, miso, sake, and rice vinegar. Its enzymatic action contributes to the characteristic umami flavour and texture of these fermented products.
Health notes
Aspergillus oryzae is not considered a food additive in the UK when used in traditional fermentation. It is a key component in the production of many fermented foods. Regulatory bodies like EFSA have evaluated related Aspergillus species in different contexts. There is no widespread scientific consensus on significant health concerns associated with its consumption in typical fermented foods.
Allergen info
Aspergillus oryzae itself is not one of the 14 major allergens. However, it is grown on grains, which may include allergens like gluten-containing cereals. Always check the specific product ingredients for allergens from the substrate it was grown on.
Foods that contain Aspergillus Oryzae
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