Application of the mycelial fungus Aspergillus oryzae in food biotechnology

Abstract

Aspergillus oryzae (A. oryzae) is one of the most widely used microorganisms in food biotechnology due to its high secretory capacity, genetic stability, and lack of toxigenicity. For thousands of years, this fungus has been utilized in East Asian countries for the fermentation of food products, including sake, miso, soy sauce, and mirin. In recent decades, A. oryzae has attracted significant attention from researchers due to its ability to produce a wide range of enzymes and secondary metabolites used in the food, pharmaceutical, feed, and chemical industries. The present review systematizes current data on the morphology, physiology, and genetics of A. oryzae, highlighting its unique features that ensure efficiency in various technological processes. The main groups of enzymes synthesized by the fungus are considered in terms of their ability to produce proteases, amylases, lipases, cellulases, and pectinases. These enzymes play a crucial role in raw material processing and in the formation of the organoleptic properties of final products. Special attention is paid to genomic studies that reveal the mechanisms of A. oryzae domestication, its evolutionary relationships with toxigenic species of the genus Aspergillus, and the presence of mutations responsible for the absence of aflatoxin production. Optimal cultivation conditions of the fungus are discussed, including parameters of solid-state and submerged fermentation. The potential use of A. oryzae in sustainable production systems focused on the utilization of agricultural waste is also highlighted. Current trends in synthetic and metabolic engineering aimed at the development of high-performance strains and the expansion of the biotechnological potential of the fungus are described. The review emphasizes the importance of A. oryzae as a reliable and promising tool for the development of innovative food technologies and next-generation bioproducts.