Aspergillus oryzae, food fermentation using

Protease (Aspergillus oryzae var.) Produced by controlled fermentation using Aspergillus oryzae var. The purified enzyme occurs as an off white to tan, amorphous powder. Soluble in water (the solution is usually light yellow), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle protease. Typical applications used in the chillproofing of beer, in the production of bakery products, in the tenderizing of meat, in the production of protein hydrolysates, and in the development of flavor in processed foods. 

The main sources of chitin in the diet are mainly the higher fungi that contain about 1% of chitin, such as cultivated common mushrooms (Agaricus bisporus) (1.3-8.0% of dry matter) and shiitake mushrooms Lentinula edodes) containing 3.6-8.1% chitin in dry matter. Fermented soybeans and fermented rice used in the preparation of oriental foods contain chitin derived from moulds Aspergillus oryzae and A. sojae). Fungi contain up to 42% chitin (e.g. A. niger). Baker s yeast Saccharomyces cerevisiae) contains around 2.9% chitin, which becomes part of the baked products. 

For the food industry, SSF has its credibihty as one of the oldest known processes. SSF has been associated with production of traditional fermented foods such as koji, Indonesian tempeh, and Indian ragi. The oldest known fermentation of rice hy Aspergillus oryzae was used to initiate the koji process the mold Penicillium roquefortii has been used for cheese production for 4000 years, and soja sauce has been produced in Asia and bread in Egypt since 3000 years ago [3,10], and all these mark the importance ofthe process. SSF got totally neglected... 

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