Description

Aspergillus Oryzae is a filamentous fungus, or koji mold, widely recognized as a key biocatalyst in traditional and modern fermentation processes. This microorganism is prized for its ability to produce a robust suite of enzymes, including amylases, proteases, and lipases, which are essential for breaking down complex organic substrates. It serves as a critical processing aid in the food and beverage, biofuel, and pharmaceutical industries, where consistent enzymatic activity and product purity are paramount for quality and yield.

Application

• Food & Beverage Fermentation: Primary agent in the production of sake, soy sauce, miso, and rice vinegar, where it saccharifies starches.
• Enzyme Production: Source for the industrial-scale manufacturing of α-amylase, glucoamylase, and other digestive enzymes used in food processing and animal feed.
• Biofuel & Biochemicals: Used in the saccharification step of biomass to convert agricultural waste into fermentable sugars for ethanol and biochemical production.
• Pharmaceutical Intermediates: Employed in the biocatalytic synthesis of pharmaceutical intermediates and active ingredients.
• Animal Nutrition: Used as a feed additive to improve digestibility and nutrient absorption in livestock.
• Waste Treatment: Applied in bioremediation and organic waste processing due to its strong enzymatic degradation capabilities.

Basic Information

Product Name	Aspergillus Oryzae
CAS No.	68038-56-2
Molecular Formula	N/A (Microorganism)
Molecular Weight	N/A (Microorganism)
Synonyms	Koji Mold; Aspergillus oryzae (Ahlburg) Cohn; Yellow Koji Mold; Tane-koji; Chinese Yeast; Amylomyces rouxii; Eurotium oryzae; Aspergillus sojae (related species); Ragi
EINECS	Contact for details

Quality Control

Our Aspergillus Oryzae strains are cultivated and processed under controlled conditions to ensure high viability, purity, and consistent enzymatic activity. Production adheres to stringent quality management systems. Each batch is tested for microbial purity (absence of pathogens and contaminants), spore count, and moisture content. Certificates of Analysis (COA) detailing these specifications are available upon request to support your quality assurance protocols.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at temperatures between 2°C and 8°C (refrigerated) to maintain long-term viability and prevent metabolic activity. This product is hygroscopic (moisture-sensitive) and must be protected from humidity to prevent clumping or premature germination.

Specification

Item	Specification
Appearance	Fine powder or cake
Color	Off-white to light yellow
Viable Spore Count	≥ 1.0 x 10^9 CFU/g
Moisture Content	≤ 8.0 %
Microbial Purity	Negative for E. coli, Salmonella, and other specified pathogens
Total Plate Count (Non-target)	< 1.0 x 10^4 CFU/g
Enzymatic Activity (Amylase)	Contact for details

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.