MMR_2024v14n3

Molecular Microbiology Research 2024, Vol.14, No.3, 141-152 http://microbescipublisher.com/index.php/mmr 143 regulation in fermentation processes (Son et al., 2018). Moreover, A. oryzae produces secondary metabolites with antimicrobial properties that inhibit the growth of pathogenic bacteria and fungi, making these compounds valuable in biological control and food safety applications (Wasil et al., 2018). Figure 1 Morphology of A. oryzae; (A) Parts and structures of the fungus (Adapted from “Structure of Aspergillus spp.”, 2023), (B) A. oryzae planted in a PDA medium and (C) Growth of A. oryzae in steamed rice (köji) (Adapt from García-Conde et al., 2023) Image caption: Figure 1 illustrates the morphological characteristics of Aspergillus oryzae, including its fungal structures, growth in a culture medium, and growth in steamed rice. Figure 1 comprehensively shows the morphological characteristics of Aspergillus oryzae, from its structural components to its growth in various media. By analyzing these images, we gain a better understanding of A. oryzae's significance in industrial fermentation and its potential applications in biological control. This information provides a solid foundation for further research and application (Adapt from García-Conde et al., 2023) 2.3 Comparison of A. oryzae with Other Aspergillus Species Aspergillus oryzae belongs to a diverse genus of filamentous fungi, each species exhibiting unique characteristics and industrial applications. Comparing A. oryzae with other Aspergillus species, particularly A. flavus andA. niger, highlights both commonalities and distinct differences.

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