The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool

Bioresources and Bioprocessing

Table 1 Products of commercial values showing importance of A. oryzae as biotechnological tool

Product	Application	References
Dry lyophilized powder of A. oryzae	Probiotic; functional feed additive	Lee et al. 2006; Murphy et al. 2021
A. oryzae mycelia	Fermented foods industry (miso, shoyu, tane-koji, douche, bean curd seasoning, vinegar)	Taylor and Richardson 1979; Yasui et al. 2020
Amylases (α-amylases, β-amylases, and glucoamylases)	Food industry (Produced glucose during the initial stage of starch hydrolysis) Alcohol production	Chang et al. 2014 Rodriguez et al. 2006 James and Lee 1997; Biesebeke et al. 2005
Lipase	Laundry detergent	Christensen et al. 1988; Machida et al. 2008
Taka-diastase	Stomach medicine	Takamine 1894
Cellulases	Pollution treatment; animal feed, food industry; textile	Bhat et al. 2000; Chen et al. 2012
Pectinases	Juice and beverage processing, vegetable oil extraction and other food industries	Pinheiro et al. 2017
β-galactosidase (β-gal)	Food and dairy Industries	Patel et al. 1985; Furlan et al. 2000
Kojic acid	Antioxidant, whitening agent in cosmetics	Lobato et al. 2020