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Aspergillus Oryzae
Aspergillus Oryzae
Low concern
Long history of safe use in food fermentation; recognized as GRAS for enzyme production. Non-toxigenic strains are used industrially.
Found in
312 products
What it is
A filamentous fungus (koji mold) used for centuries in East Asian fermentation (sake, miso, soy sauce) and as an industrial source of food enzymes (amylases, proteases).
Fermentation starter culture; enzyme source for saccharification and protein hydrolysis.
Why it's flagged
- Allergen potential is low; airborne spores can be respiratory allergens in occupational settings only
What regulators actually say
"Mixed carbohydrase and protease enzyme product derived from Aspergillus oryzae...generally recognized as safe."
Regulatory status
United States — FDA
GRAS for enzyme production (e.g., 21 CFR 184.1027 mixed carbohydrase from A. oryzae)
European Union — EFSA
Qualified Presumption of Safety (QPS) for non-toxigenic strains
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