chandra chetty
Miso is a fermented soy bean paste made from brown rice or barley using a fungus commonly referred to as Koji (Aspergillus oryzae)
Miso is a Japanese traditional paste made by fermenting soybean with the fungus Aspergillus oryzae, also known as Koji. Rice, wheat, or oats are also used in making miso.
Aspergillus oryzae under a microscope. Aspergillus oryzae is a filamentous fungus used in soybean fermentation in food production. Usually used in the production of miso.
Extract~
Aspergillus oryzae plays an important role in Asian food making, such as saké, shoyu (soy sauce), and miso (soybean paste). It has been used for making fermented food and beverages for millennia.
This webpage lists some of the functions of Aspergillus oryzae and its benefits to people and animals, showing its importance throughout the food industry.
This outlines some of the safety procedures used when making miso paste.
A questions and answer page regarding the uses of Aspergillus oryzae and actions taken to protect the people and the environment, made by the Canadian government.
a review on the safety of Aspergillus oryzae
