Identification and toxigenic potential of the industrially important fungi, Aspergillus oryzae and Aspergillus sojae.

摘要: Mold strains belonging to the species Aspergillus oryzae and sojae are highly valued as koji molds in traditional preparation of fermented foods, such miso, sake, shoyu, protein production hosts modern industrial processes. A. relatives wild flavus parasiticus. All four classified group. Strains group characterized by a high degree morphological similarity. Koji mold generally perceived being nontoxigenic, whereas associated with carcinogenic aflatoxins. Thus, reliable identification individual is very important for application purposes. This review considers pheno- genotypic markers used classification specifically strains. Separation from parasiticus, respectively, inconsistent, both morphologic molecular evidence support conspecificity. The identity reflected divergent reference cultures maintained culture collections. As close aflatoxin-producing molds, possess an aflatoxin gene homolog cluster. Some identified have been implicated production. Identification strain or no guarantee its inability produce aflatoxins other toxic metabolites. Toxigenic potential must be determined taxa, sojae, currently conserved societal issues.