Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

This review presents an update on the current knowledge of the secondary metabolite
potential of the major fungal species used in industrial biotechnology, ie, Aspergillus niger …

Section Flavi encompasses both harmful and beneficial Aspergillus species, such as
Aspergillus oryzae, used in food fermentation and enzyme production, and Aspergillus …

Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor
and aroma, known predominately as the seasoning in miso soup. Miso production involves …

Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically
obtained with the use of Daqu fermentation starters. Daqu is a saccharifying and fermenting …

Daqu, an important fermentation starter for the production of Chinese liquor, as used in the
current study included traditional Daqu and fortified Daqu inoculated with Bacillus …

Recently, lignocellulosic biomass as the most abundant renewable resource has been
widely considered for bioalcohols production. However, the complex structure of …

Five Aspergillus sections have members that are established agricultural pests and
producers of different metabolites, threatening global food safety. Most of these pathogenic …

Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans,
wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid …

The filamentous fungal genus Aspergillus consists of over 340 officially recognized species.
A handful of these Aspergillus fungi are predominantly used for food fermentation and large …